Variety / Strain : Saccharomyces cerevisiae KILLER (former Bayanus)

Yeast IOC 11-1002 K is used for the vinification of red, white and rose wines. It has a high resistance to alcohol and produces a clean, fast fermentation (the Killer factor ensures a rapid dominance over other yeast strains).

The strain produces high quality wines, preserving both the grape variety and terroir.

Characteristics

• High alcohol conversion, 16 g of sugar produces 1% of alcohol
• Low production of volatile acid · High resistance to alcohol (over 15% vol)
• Good production of glycerol (6g/L)
• No production of sulphur dioxide
• Low foam formation
• Killer factor to ensure rapid start to fermentation
• Controlled, regular fermentation across the range 10 to 30 degrees C.
• Viable yeast > 15 million cells/g
• Purity – less than 10 wild yeast per million c