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BE THIOLS is the ideal choice for winemakers aiming to craft highly aromatic, fruit-driven wines with exceptional tropical complexity
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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
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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.
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Enhanced Thiol Release: Promotes the liberation of varietal thiols, intensifying notes of passion fruit, guava, and grapefruit.
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Aromatic Precision: Elevates the varietal character with bold tropical and citrus expressions while maintaining balance and avoiding excessive herbaceousness.
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Clean Fermentation Profile: Exhibits low production of volatile acidity, hydrogen sulfide (H₂S), and sulfur dioxide (SO₂), preserving the wine's purity and freshness.
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Alcohol Tolerance: Capable of fermenting musts up to 15% ABV, ensuring complete fermentation across various wine styles.
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Optimal Fermentation Range: Performs best between 59°F (15°C) and 77°F (25°C), allowing for flexibility in fermentation strategies.
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Rapid Fermentation Kinetics: Initiates fermentation quickly with a short lag phase, contributing to efficient winemaking processes.
Applications:
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Sauvignon Blanc: Enhances tropical fruit and citrus zest characteristics, ideal for styles emphasizing freshness and aromatic intensity.
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Rosé Wines: Amplifies berry and citrus aromatics, delivering vibrant and refreshing profiles.
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White Blends: Adds complexity to blends such as Chenin Blanc, Colombard, and Viognier, highlighting lifted fruit characters.
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Aromatic Whites: Suitable for varieties like Riesling and Gewürztraminer, boosting floral and tropical notes.
Flavor Profile:
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Tropical Fruits: Dominant aromas of passion fruit, guava, and mango.
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Citrus Accents: Refreshing notes of grapefruit zest and lime contribute to brightness and acidity.
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Floral Undertones: Subtle hints of elderflower and orange blossom add complexity and lift.
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Clean Finish: Maintains varietal integrity with bright aromatics and a smooth mouthfeel.
Usage:
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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.
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Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal thiol expression and flavor development.
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Nutrient Addition: Supplement with yeast nutrients to prevent sluggish fermentation and maximize thiol release.
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Fermentation Temperature: Maintain between 59°F and 77°F to enhance tropical esters and prevent off-flavors.
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Maximizing Thiol Potential: Utilize thiol-rich grape varieties and consider prefermentative skin contact to further enhance aromatic lift.
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