Variety / Strain : Saccharomyces cerevisiae Killer (former Bayanus).

Yeast IOC 18-2007 is particularly suited to :

• Fermentation in bottle
• Fermentation at low temperature
• Restarting stuck fermentation

This yeast strain produces high quality wines, preserving both the grape variety and terroir. Renowned for the production of sparkling wine by the traditional method, this yeast is also valued for the production of still wine worldwide. It copes well with difficult fermentation conditions (low pH and temperature ) facilitating a complete utilisation of sugar without undesirable secondary compounds.

Characteristics:

• High alcohol conversion, 16 g of sugar produces 1% of alcohol
• Low production of volatile acid
• High resistance to alcohol (over 15% vol)
• Contains active killer factor · Good production of glycerol (6g/L)
• Resistance to sulphur dioxide
• Very low production of sulphur dioxide
• Very low foam formation
• Controlled, regular fermentation across the range 10 to 30 degrees C
• Viable yeast > 20 million cells/g
• Purity – less than 10 wild yeast per million cells