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IOC 18-2007 Champagne Yeast, Cider, Mead, Base Wines + Secondary Fermentation

Price from 3,73 EUR

IOC 18-2007 Yeast For Both Sparkling and Still Wines

Fresh new supplies of this yeast strain have just arrived directly from IOC France

IOC 18-2007™ is a famous and specialized yeast for fermentation of both base wines and secondary bottle fermentation for sparkling wines, while also being excellent for all types of fermentation in still wines. This yeast produces wines of the very highest quality and is world-renowned for its ability to preserve both terroir and varietal character.

Nordisk SelvForsyning became an official distributor of French IOC in 2023.

IOC-18-2007 is a champagne yeast that does not produce sulfites during alcoholic fermentation. Therefore, the IOC 18-2007™ yeast is especially suitable in combination with malolactic fermentation.

IOC 18-2007 Champagne Yeast from IOC France

Robust and very fast fermenting strain at both high and low temperatures in the range of 8-30 degrees
Exceptional and highly respected yeast strain also for the production of still wines
Handles very difficult fermentation conditions such as low pH and temperatures down to 8 degrees
Outstanding yeast type for still wines, base wine fermentation, bottle fermentation and as a yeast strain for restarting stuck fermentations

Follow the producer’s method

IOC 18-2007 is a robust yeast strain suitable for bottle fermentation, low temperatures and restarting stuck fermentations. The yeast preserves the character of the raw material – both from grapes and apples – as well as the terroir, giving you a reliable, uncomplicated and safe fermentation.

Correct Yeast Preparation – Step by Step

1. Rehydrate IOC 18-2007 in 10 times its own weight of water at 37 °C
2. Stir gently and leave to rest for 20 minutes in a clean container
3. Gradually acclimatize the yeast with must if necessary
4. The temperature difference must not exceed 10 °C
5. Total rehydration time must not exceed 45 minutes
6. For restart fermentations, building a yeast culture over 12–24 hours is recommended

Dosage

White wine: 10–20 g per hL
Red wine: 20–25 g per hL
Restart fermentation: 10–20 g per hL as culture
Bottle fermentation: 10–20 g per hL as culture

See IOC 18-2007

Select the desired quantity of IOC 18-2007 during ordering.

Select the desired size during ordering and read more about the yeast strain below.

Prise de Mousse With IOC, Read More Here

Description
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IOC 18-2007 - The Legendary Champagne Yeast from IOC France, for Sparkling Wines, Base + Secondary Fermentation & Also Outstanding for Still Wines

Yeast strain: Saccharomyces cerevisiae Killer

IOC 18-2007™ is the worldwide reference yeast for sparkling wine production.

It is a specialized wine yeast for fermentation of both base wines and secondary bottle fermentation for sparkling wines, while also being excellent for all types of fermentation in still wines. This yeast produces wines of the absolute highest quality and is especially world-renowned for its ability to preserve both terroir and varietal character.

IOC 18-2007™ The Original Champagne Yeast that continues fermentation steadily all the way down to 8 degrees

IOC 18-2007 Champagne Yeast from IOC France, Info

The yeast is famous for sparkling wine production using the traditional method
Exceptional and highly respected also for still wine production worldwide
Handles very difficult fermentation conditions such as low pH and temperatures down to 8 degrees
Ensures complete sugar utilization without unwanted secondary compounds

IOC 18-2007™ Champagne Yeast from IOC - Specific Characteristics

Extremely low sulfite production, allowing you to subsequently carry out a malolactic fermentation on the wine
Fast and efficient alcoholic fermentation
Generates low formation of volatile acidity (VA)
Contains active killer effect
Good glycerol production, enhancing varietal aroma and providing excellent mouthfeel
Very low foaming
Ferments within the temperature range of 10 - 30 degrees C - and very steadily all the way down to 8 degrees

IOC 18-2007™ - Dosage Instructions

Dosage instructions, white wines: 10 - 20 g/hL
Dosage instructions, red wines: 20 - 25 g/hL
Dosage instructions, restart of stuck fermentations: 10 - 20 g/hL
Dosage instructions, secondary fermentation, bottle fermentation: 10 - 20 g/hL, prepared as a culture
Fermentation temperature: 8-30 ° C
Store dry in the airtight container/vacuum package the IOC 18-2007™ yeast is supplied in, at temperatures below 15 degrees

IOC 18-2007™ - Rehydration Instructions

Base fermentation, rehydration:

1. Rehydrate the yeast in a clean container in 10 times its weight of water at 37°C. Find thermometer here.

2. Stir gently and leave to rest for 20 minutes.

3. If necessary, acclimatize the solution to the must temperature in your fermentation bucket/barrel/tank by gradually adding must. The temperature difference between the yeast starter and the must it is added to must never exceed 10 degrees.

4. The total rehydration process must not exceed 45 minutes.

Bottle fermentation or restart of stuck fermentation, preparation of the yeast starter culture:

After the above rehydration, it is necessary to acclimatize the yeast to the alcohol and to the specific wine conditions such as pH, sugars, SO2 and temperature.

To do this, you must prepare a yeast starter culture over 12 to 24 hours.

This is followed by a propagation phase of the active yeast cells lasting approximately 3 days.

This phase provides a sufficiently active concentrated starter culture to achieve secondary fermentation.

You will then have a strong and stable yeast starter culture ready to be added according to the dosage instructions above.

IOC 18-2007™datasheet from Euroyeast by Nordisk SelvForsyning can be found here

Select the desired size during ordering.

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