Manufacturer: IOC

From harvest to vat, the micro-organisms responsible for acetic acid deviations or the triggering of an unwanted fermentation process may
undergo uncontrolled multiplication. Risks are increased by reducing sulphites additions, by temperatures that are too high (>10°C) or if the
process takes a long time.
The Institut Français de la Vigne et du Vin (French Wine and Vine Institute) has selected IOC GAÏA TM , a Metschnikowia fructicola yeast with no
fermenting power, to combat this harmful micro-flora. It fills an ecological niche by limiting deviations and the risk of onset of early alcoholic
fermentation. IOC GAÏA TM is a major tool for limiting pre-fermentation sulphiting whether used during vatting or in harvesting trucks. It also
facilitates implementation of selected, inoculated S. cerevisiae yeasts to guide fermentation, and helps secure the following processes:
biosanitation of harvesting and reception equipment, grape harvest transport, pre-fermenting maceration, “macération de/sur bourbes”
(grape lees maceration), skin maceration, must clarification, cold storage and transport of must and air-drying of grape bunches.

DOSAGE: 5-20 g/hl

PACKAGING: 500 g