IOC Be Fruits™ | Dry Wine Yeast | 500 g

• Your go-to solution for crafting wines that are bursting with fresh, fruit-driven character
• Whether you're perfecting a crisp summer rosé or an aromatic white wine, this strain brings out the best in your ingredients, delivering consistency and clarity in every batch
• Unleash the full potential of fruit-forward wines

BE FRUITS is meticulously engineered to enhance the vibrant, fruit-forward characteristics of your wines. Selected for its robust fermentation capabilities and exceptional ester production, this strain brings out the natural sweetness and aromatic complexity of grape musts. Ideal for winemakers seeking to craft wines with pronounced fruitiness, crisp acidity, and a clean, refined finish.

• High Ester Production: Enhances aromatic intensity with notes of ripe berries, tropical fruits, and stone fruits.

• Rapid Fermentation: Optimized for efficient, clean fermentation with minimal lag time.

• Alcohol Tolerance: Supports ABV levels up to 14%, perfect for a wide range of white and rosé wines.

• Temperature Range: Ferments effectively between 54°F (12°C) and 75°F (24°C) for controlled flavor development.

• Low H₂S and SO₂ Production: Ensures cleaner fermentation and reduces off-flavors.

• Enhanced Mouthfeel: Promotes glycerol production for a smooth, well-rounded body.

Applications:

• White and Rosé Wines: Amplifies the natural fruit flavors in varietals such as Albariño and other aromatic whites.

• Ciders: An excellent choice for cider fermentations where clean, bright flavor expression is desired.

Flavor Profile:

• Aromatic Esters: Produces vibrant aromas of red berries, stone fruits, and tropical fruits.

• Enhanced Fruit Expression: Accentuates the bright, juicy qualities of the fruit while maintaining a clean fermentation profile.

• Crisp Finish: Finishes clean with a slight hint of residual sweetness that complements natural fruit acidity.

Usage:

• Rehydration: Rehydrate in 10 times its weight of water at 95°F (35°C) for 15–20 minutes.

• Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation.

• Nutrient Addition: Supplement with yeast nutrient to ensure a robust and complete fermentation, particularly in low-nitrogen musts.

• Fermentation Temperature: Maintain a steady temperature between 54°F and 75°F for optimal flavor retention and ester production.