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IOC Be Thiols™ | Dry Wine Yeast | 500 g

    Description

    • BE THIOLS is the ideal choice for winemakers aiming to craft highly aromatic, fruit-driven wines with exceptional tropical complexity
    • Whether enhancing a crisp Sauvignon Blanc, perfecting a lively rosé, or adding depth to a white blend, this yeast strain delivers explosive aromatics and unmatched varietal expression
    • Unleash vibrant tropical aromatics and enhance wine complexity

    BE THIOLS is a specialized Saccharomyces cerevisiae yeast strain developed to maximize the release of varietal thiols during fermentation, resulting in wines with pronounced tropical fruit aromas and a clean finish. This strain is particularly effective in white and rosé wines where aromatic intensity and freshness are desired.

    • Enhanced Thiol Release: Promotes the liberation of varietal thiols, intensifying notes of passion fruit, guava, and grapefruit.
    • Aromatic Precision: Elevates the varietal character with bold tropical and citrus expressions while maintaining balance and avoiding excessive herbaceousness.
    • Clean Fermentation Profile: Exhibits low production of volatile acidity, hydrogen sulfide (H₂S), and sulfur dioxide (SO₂), preserving the wine's purity and freshness.
    • Alcohol Tolerance: Capable of fermenting musts up to 15% ABV, ensuring complete fermentation across various wine styles.
    • Optimal Fermentation Range: Performs best between 59°F (15°C) and 77°F (25°C), allowing for flexibility in fermentation strategies.
    • Rapid Fermentation Kinetics: Initiates fermentation quickly with a short lag phase, contributing to efficient winemaking processes.

    Applications:

    • Sauvignon Blanc: Enhances tropical fruit and citrus zest characteristics, ideal for styles emphasizing freshness and aromatic intensity.
    • Rosé Wines: Amplifies berry and citrus aromatics, delivering vibrant and refreshing profiles.
    • White Blends: Adds complexity to blends such as Chenin Blanc, Colombard, and Viognier, highlighting lifted fruit characters.
    • Aromatic Whites: Suitable for varieties like Riesling and Gewürztraminer, boosting floral and tropical notes.

    Flavor Profile:

    • Tropical Fruits: Dominant aromas of passion fruit, guava, and mango.
    • Citrus Accents: Refreshing notes of grapefruit zest and lime contribute to brightness and acidity.
    • Floral Undertones: Subtle hints of elderflower and orange blossom add complexity and lift.
    • Clean Finish: Maintains varietal integrity with bright aromatics and a smooth mouthfeel.

    Usage:

    • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes, stirring gently to prevent clumping.
    • Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal thiol expression and flavor development.
    • Nutrient Addition: Supplement with yeast nutrients to prevent sluggish fermentation and maximize thiol release.
    • Fermentation Temperature: Maintain between 59°F and 77°F to enhance tropical esters and prevent off-flavors.
    • Maximizing Thiol Potential: Utilize thiol-rich grape varieties and consider prefermentative skin contact to further enhance aromatic lift.

     

     

    IOC Be Thiols™ | Dry Wine Yeast | 500 g

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      SKU: DYW9907B

      $62.99

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        Description

        • BE THIOLS is the ideal choice for winemakers aiming to craft highly aromatic, fruit-driven wines with exceptional tropical complexity
        • Whether enhancing a crisp Sauvignon Blanc, perfecting a lively rosé, or adding depth to a white blend, this yeast strain delivers explosive aromatics and unmatched varietal expression
        • Unleash vibrant tropical aromatics and enhance wine complexity

        BE THIOLS is a specialized Saccharomyces cerevisiae yeast strain developed to maximize the release of varietal thiols during fermentation, resulting in wines with pronounced tropical fruit aromas and a clean finish. This strain is particularly effective in white and rosé wines where aromatic intensity and freshness are desired.

        • Enhanced Thiol Release: Promotes the liberation of varietal thiols, intensifying notes of passion fruit, guava, and grapefruit.
        • Aromatic Precision: Elevates the varietal character with bold tropical and citrus expressions while maintaining balance and avoiding excessive herbaceousness.
        • Clean Fermentation Profile: Exhibits low production of volatile acidity, hydrogen sulfide (H₂S), and sulfur dioxide (SO₂), preserving the wine's purity and freshness.
        • Alcohol Tolerance: Capable of fermenting musts up to 15% ABV, ensuring complete fermentation across various wine styles.
        • Optimal Fermentation Range: Performs best between 59°F (15°C) and 77°F (25°C), allowing for flexibility in fermentation strategies.
        • Rapid Fermentation Kinetics: Initiates fermentation quickly with a short lag phase, contributing to efficient winemaking processes.

        Applications:

        • Sauvignon Blanc: Enhances tropical fruit and citrus zest characteristics, ideal for styles emphasizing freshness and aromatic intensity.
        • Rosé Wines: Amplifies berry and citrus aromatics, delivering vibrant and refreshing profiles.
        • White Blends: Adds complexity to blends such as Chenin Blanc, Colombard, and Viognier, highlighting lifted fruit characters.
        • Aromatic Whites: Suitable for varieties like Riesling and Gewürztraminer, boosting floral and tropical notes.

        Flavor Profile:

        • Tropical Fruits: Dominant aromas of passion fruit, guava, and mango.
        • Citrus Accents: Refreshing notes of grapefruit zest and lime contribute to brightness and acidity.
        • Floral Undertones: Subtle hints of elderflower and orange blossom add complexity and lift.
        • Clean Finish: Maintains varietal integrity with bright aromatics and a smooth mouthfeel.

        Usage:

        • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes, stirring gently to prevent clumping.
        • Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal thiol expression and flavor development.
        • Nutrient Addition: Supplement with yeast nutrients to prevent sluggish fermentation and maximize thiol release.
        • Fermentation Temperature: Maintain between 59°F and 77°F to enhance tropical esters and prevent off-flavors.
        • Maximizing Thiol Potential: Utilize thiol-rich grape varieties and consider prefermentative skin contact to further enhance aromatic lift.

         

         

        Documents
        ACTIVE DRY YEAST SDS ENOLOGY
        IOC BE THIOLS SPEC
        IOC BE THIOLS TDS
        Important Warnings & Shipping Info +
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        Shipping Weight: 1.2 lb

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