#15241 500 g



White, Rosé

IOC Be Fruits™ was selected by the INRA for no SO2 or H2S production. It reveals fruity esters (strawberry, pineapple, citrus) in white and rosé wines. The pure expression of fruit is emphasized by the ability of the yeast to reduce the acetaldehyde formation, while limiting sulfite production. 

Be Fruits has a short lag phase, low nutrient requirements, an alcohol tolerance of 14% (v/v) and low VA production. Optimal conditions for fruity easter production are must/juice that is clarified (20-80 NTU) and fermentation temperatures between 12-15°C(54-59°F). 


apple sihouette.jpgAlso good for cider