Yeasts for alcoholic fermentation - IOC range

Yeasts for alcoholic fermentation - IOC range

Yeasts for alcoholic fermentation

Bacteria for malolactic fermentation
Enzymes
Filtration additives
Microbiological stabilization
Optimization of alcoholic fermentation
Stabilization
Tannins
Treatments containing selected yeast derivatives
Treatments to correct specific defects
Vinification and fining
Wooden barrel substitutes

LIEVITO IOC DYNAMIX

Complex mixture of yeasts that allow to express the full potential of the terroir and grapes, in total safety.

LIEVITO IOC 11-1002 K

Active dry yeast for the production of white, rosé and red wines suitable for the production of fine wines.

IOC BE FRESH

Controlling sulphite levels, freshness and roundness in concentrated red wines.
A powerful tool in the winemaking process for ripe harvests and obtaining healthy, clear red wines that are fresh on the nose and on the palate, while keeping sulphites at their lowest level.

IOC RÉVÉLATION TERROIR

IOC RÉVÉLATION TERROIR, dry active yeast.

IOC Calypso

IOC Calypso, active dry yeast for aroma and flavour expression and protection in cold stabulation on the lees

IOC Infiny’twICE

IOC Infiny’twICE, the perfect balance between volume and freshness in white wines

IOC DI-VINA

IOC DI-VINA, thanks to its combination of Hanseniaspora vinae and Saccharomyces cerevisiae yeasts, improves the roundness of sparkling wines, while also softening their acidity and the aggression of the effervescence on the palate. Due to the polysaccharides it releases, it also contributes to the stability of the sparkling wine’s mousse and its length on the palate.

IOC SMOOZBERRY

Volume on the palate and varietal fruit intensity of red wines

GAIA

Metschnikowia fructicola for a natural protection of grape harvest during the pre-fermentation

LIEVITO IOC 18-2007

Saccharomyces cerevisiae for high quality wines, preserving both the grape variety and terroir.

LIEVITO IOC B 2000

Saccharomyces cerevisiae particularly recommended for aromatic white or rosé wines

LIEVITO IOC BE FRUITS

Saccharomyces cerevisiae indicated for sulphite level control in rich in fruity esters wines

LIEVITO IOC BE THIOLS

Saccharomyces cerevisiae controlling sulphite contents for rich in fruity thiols wines

LIEVITO IOC FRESH ROSE

Saccharomyces cerevisiae to express floral and varietal notes of rosé wines

LIEVITO IOC PRIMEROUGE R9001

IOC PRIMEROUGE R9001, Saccharomyces cerevisiae strain is particularly recommended for making red wines for sale young or as primeur wines.

LIEVITO IOC R 9008

Saccharomyces cerevisiae to increase volume, ripe fruit sensation, salinity, and longevity of structured red wines made from
concentrated grapes at full maturity

LIEVITO IOC REVELATION THIOL

Saccharomyces cerevisiae specific for white and rosé wines asserting the expression of varietal thiols

LIEVITO IOC TWICE

Saccharomyces cerevisiae ideal for the perfect balance between volume in the mouth and a final freshness in white wines

LIEVITO IOC BIO

Selected Organic yeast for winemaking