For more than 10 years the IOC has worked on the preparation of encapsulated IOC 18-2007 yeasts presented in dry form for the prise de mousse
The purpose of the new development of this technology is to ensure a longer shelf life of these beads, in order to allow their larger diffusion in the wine industry.
The micro capsules developed by the IOC contain FREE YEASTS; only a thin alginate film ensures their maintenance within the pellet,
Bentonite and kaolin mixed with yeast allow a fast decantation of capsules when you need to disgorge – the bottles have just to be taken from the pallet, and put straight into the freezing neck device prior disgorging.
From 1000 to 1200 capsules in the bottle ensure the consumption of the sugar present in the bottle.
Download an information sheet in
- word format: encapsulated dry 18 2007 yeast beads
- pdf format: encapsulated dry 18 2007 yeast beads pdf