IOC Be Thiols™ | Dry Wine Yeast | 500 g

• 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.