IonysWF™ is a selected wine yeast that naturally increases the acidity of wines fermented from low acid musts.
IonysWF™ is recommended for fermenting reds from warmer climates with high pH and high potential alcohol. acidification power’ of IonysWF™ may result in a titratable acidity increase of 0.4–1.4 g/L (tartaric acid) and a pH decrease of between 0.04–0.2. With proper nutrition and temperature control, wines made with IonysWF™ are characterized as having fresh fruit and mineral characters and fine-grain tannins.
Low producer of volatile acidity, SO2 and H2S, with an alcohol tolerance of up to 16% (v/v). Maintaining a temperature range of 25–28°C(77–82°F) optimizes glycerol production (up to 15 g/L) and may decrease alcohol production by 0.4–0.8% (v/v).
Moderate fermentation speed with a long, but steady stationary phase. IONYSWF has very high nitrogen requirements and a balanced nutrient protocol is essential.
IonysWF™ is the result of a multi-year research project between Lallemand and INRA Montpellier. Selected for its ability to significantly retain must/juice acidity during fermentation, Ionys WF is recommended for fermenting reds from warmer climates with high pH and high potential alcohol. The acidification ‘power’ of IonysWF may result in a total acidity difference of +0.4 – 1.4 g/L tartaric acid and a pH decrease of between 0.04–0.2.
Low producer of volatile acidity, SO2 and H2S, with an alcohol tolerance of up to 16% (v/v). Maintaining a temperature range of 25–28°C(77–82°F) optimizes glycerol production (up to 15 g/L) and may decrease alcohol production by 0.4–0.8% (v/v).
Moderate fermentation speed with a long, but steady stationary phase. IonysWF™ has very high nitrogen requirements and a balanced nutrient protocol is essential.
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