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IOC Gaia™ Non-Saccharomyces Wine Yeast 500 g

Item No. 15686
GAIA™ For managing spoilage risks when transporting grapes or cold soaking reds GAIA™ suppresses the growth and acetic acid production of native microorganisms like Kloeckera apiculata , acetic acid bacteria, and other microflora during the pre-fermentative stages. Once rehydrated, GAIA can be added
Price $125.2
Per Each
Excl. Tax
Each

Description

GAIA™

For managing spoilage risks when transporting grapes or cold soaking reds

GAIA™ suppresses the growth and acetic acid production of native microorganisms like Kloeckera apiculata, acetic acid bacteria, and other microflora during the pre-fermentative stages. Once rehydrated, GAIA can be added directly to the grapes during harvest (with a sprayer or into each picking bin) or to red grapes at the beginning of cold soak.
  • Minimizes production of ethyl acetate and acetic acid from native microflora
  • Preserves fruit characters and aromas
  • Protect grapes and must for up to 5 days if the temperature is also <10°C (<50°F)
  • Non-fermentative but can tolerate approximately 3% alcohol
  • Metschnikowia fructicola strain
  • Selected by the Institut Français de la Vigne et du Vin (IFV), France

Frequently used in: Pinot noir, or other reds undergoing cold soak
When to add GAIA: Directly to grapes or to must undergoing cold soak
When to add Saccharomyces: After cold soak or whenever fermentation is desired
Optimal conditions:
  • Total SO2: <50 ppm
  • Temp: 4-20°C (39-68°F)

Usage: Click here for rehydration instructions. Note: GAIA remains viable up to 9 hours after rehydration.
Storage: Dated expiration. Store at 4-11°C (39-52°F). Once opened use immediately.

Specifications

Brand
IOC

IOC Gaia™ Non-Saccharomyces Wine Yeast 500 g

Item No. 15686
GAIA™ For managing spoilage risks when transporting grapes or cold soaking reds GAIA™ suppresses the growth and acetic acid production of native microorganisms like Kloeckera apiculata , acetic acid bacteria, and other microflora during the pre-fermentative stages. Once rehydrated, GAIA can be added
Price $125.2
Per Each
Excl. Tax
Each

Description

GAIA™

For managing spoilage risks when transporting grapes or cold soaking reds

GAIA™ suppresses the growth and acetic acid production of native microorganisms like Kloeckera apiculata, acetic acid bacteria, and other microflora during the pre-fermentative stages. Once rehydrated, GAIA can be added directly to the grapes during harvest (with a sprayer or into each picking bin) or to red grapes at the beginning of cold soak.
  • Minimizes production of ethyl acetate and acetic acid from native microflora
  • Preserves fruit characters and aromas
  • Protect grapes and must for up to 5 days if the temperature is also <10°C (<50°F)
  • Non-fermentative but can tolerate approximately 3% alcohol
  • Metschnikowia fructicola strain
  • Selected by the Institut Français de la Vigne et du Vin (IFV), France

Frequently used in: Pinot noir, or other reds undergoing cold soak
When to add GAIA: Directly to grapes or to must undergoing cold soak
When to add Saccharomyces: After cold soak or whenever fermentation is desired
Optimal conditions:
  • Total SO2: <50 ppm
  • Temp: 4-20°C (39-68°F)

Usage: Click here for rehydration instructions. Note: GAIA remains viable up to 9 hours after rehydration.
Storage: Dated expiration. Store at 4-11°C (39-52°F). Once opened use immediately.

Specifications

Brand
IOC