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The Institut Français de la Vigne et du Vin (French Wine and Vine Institute) has selected GAÏA, a Metschnikowia fructicola yeast with no fermenting power, to combat this harmful flora. It fills an ecological niche by limiting deviations and the risk of triggering an excessively early alcoholic fermentation. GAÏA is a major tool for limiting pre-fermentation sulphiting whether used during vatting or in harvesting trucks. It also facilitates implementation of selected, inoculated S. cerevisiae yeasts to guide fermentation, and helps secure the following processes: grape harvest transport, pre-fermenting maceration, "macération de/sur bourbes" (grape lees maceration), skin maceration, must clarification, cold storage and transport of must and air-drying of grape bunches.
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Fermivin® VINEAE, a Hanseniaspora vineae yeast for white, rosé, red, still, sparkling wines, and ciders to increase aroma, complexity, and texture. It can ferment up to 10% volume alcohol. For must with a high alcohol potential, we recommend sequential Saccharomyces cerevisiae inoculation after one third of fermentation.
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Fermivin® LVCB yeast is ideal for fermenting highly clarified must from 12 °C / 54 °F upwards, with high potential alcohol content. It promotes optimum expression of fruity, fresh aromas. Fermivin LVCB can be used for secondary fermentation in closed tanks (Charmat method).
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Fermivin® 4F9 produces a wine with very intense, mainly exotic fruit aromas. Fermivin 4F9 releases large quantities of polysaccharides. It is therefore especially recommended for making white wine aged on fine lees. This yeast is for winemakers who want to improve the wine’s body and volume. Fermivin 4F9 can be used for secondary fermentation in closed tanks (Charmat method). Fermivin 4F9’s fermentation ability can be improved by optimizing its nitrogen nutrients. Adding autolyzed yeast Natuferm® promotes the production of fermentation esters. Adding the nutrient Maxaferm® improves resistance to difficult fermentation conditions.
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Fermivin® XL produces fruity red wine with softer tannins; as a result, wine for rapid consumption has a less aggressive structure. Fermivin XL is suitable for short maceration. When used in combination with the maceration enzyme Rapidase® Extra Color, Fermivin XL optimizes color and polyphenol extraction.
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Yeast IOC 18-2007 is particularly suited to:
- Fermentation in bottle
- Fermentation at low temperature
- Restarting stuck fermentation
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The IOC B 2000 yeast is particularly recommended when making aromatic white or rosé wines as it assists expression on the nose with grape types and grapes weak in naturally occurring aromatic precursors. It therefore brings out the ester-type aromas whilst also accentuating significant varietal notes in order to provide an intense, fruity and fresh bouquet.
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The IOC FRESH ROSÉ strain helps bring out the aromatic intensity of the floral, citrus and spice notes in rosé wines. Its contribution to flavour in the mouth is also essential, since it helps reduce aggressive sensations such as acidity, dryness and bitterness. IOC FRESH ROSÉ is particularly well suited to winemaking with complex and round rosé wines, especially when expressing the varietal notes with grapes such as Syrah and Cabernet-Sauvignon.
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The IOC TwICE yeast has been chosen by the French Institut Français de la Vigne et du Vin of Beaune as the yeast best suited to the preparation of Chardonnay wines that are fresh, complex and balanced. The trials carried out revealed its suitability for highlighting fresh citrus aromas (especially lemon), peach, apricot and flowers. Remarkably, IOC TwICE brings an incomparable amplitude and roundness on the attack and mid-palate, followed by a fresh finish for the perfect balance. Particularly well adapted to fermentation in tanks, IOC TwICE has been used with success on numerous Chardonnay wine musts around the world as well as with other grape varieties (Viognier, Grenache, Sémillon, Gros Manseng, etc). Its moderate fermentation rate ensures its use too with medium sweet wines and dessert wines owing to its excellent suitability for fortified wines.
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IOC BE THIOLS is the result of an innovative yeast-selection technology which truly brings out fruity thiols (in citrus and exotic fruits) in white or rosé wines without being able to form SO2. In addition, it helps reduce the formation of ethanal, a molecule which strongly compounds sulphites. All of these characteristics make IOC BE THIOLS an exceptional tool for producing healthy, clear, thiolated wines, while at the same time keeping sulphite contents at their lowest level.
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Fermivin® VR5 is suitable for producing red wine for maturing over extended periods. It promotes optimum extraction of polyphenols and stabilization over time. Fermivin VR5 helps develop blackcurrant, prune and Morello cherry aromas and spicy hints. It is especially recommended for use with the maceration enzyme Rapidase® Extra Fruit to optimize color extraction and stabilization by forming pyranoanthocyanins.
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Fermivin® MT48 gives round, expressive wines with soft tannins and complex aromatic hints. It is suitable for wine matured for short periods (6-12 months). When used in combination with the maceration enzyme Rapidase® Extra Color, Fermivin MT48 optimizes phenol compound extraction.