IOC GAIA™ | Non-Saccharomyces Dry Wine Yeast | 500 g

• GAIA is the ideal solution for winemakers focused on crafting expressive, aromatic wines with natural clarity and a refined finish
• Whether creating a fresh rosé or a nuanced Viognier, GAIA delivers purity, elegance, and balance in every glass
• Harness the essence of nature with elegant aromatics and balanced structure

GAIA is a premium wine yeast strain developed to enhance aromatic expression, mouthfeel, and fermentation consistency across a wide range of wine styles. Inspired by the harmony of nature, GAIA brings forth vibrant notes of stone fruit, citrus zest, and floral undertones, all while delivering a smooth, well-rounded body. With its clean fermentation profile and reliable kinetics, GAIA is ideal for winemakers seeking purity, elegance, and expressive fruit character.

• Enhanced Aromatic Complexity – Promotes bright expressions of peach, apricot, and citrus, layered with subtle floral notes.

• Silky Mouthfeel – Stimulates polysaccharide and glycerol production for a full, rounded palate.

• Clean Fermentation – Low volatile acidity and minimal SO₂ production help preserve fruit clarity and freshness.

• Alcohol Tolerance – Effective up to 15% ABV, suitable for a wide range of musts.

• Temperature Range – Performs best between 57°F (14°C) and 68°F (20°C), supporting gentle, expressive fermentations.

• Medium Flocculation – Settles well post-fermentation, reducing sediment and aiding clarity.

Applications:

• White Wines – Enhances fruit and floral intensity in Chardonnay, Riesling, and Pinot Grigio.

• Rosé Wines – Elevates notes of strawberry, peach, and citrus for a fresh, vibrant profile.

• Aromatic Whites – Ideal for Viognier, Gewürztraminer, and Chenin Blanc where floral complexity is desired.

• Light Red Wines – Suitable for Pinot Noir and Gamay, emphasizing red fruit brightness and smooth tannins.

Flavor Profile:

• Stone Fruits – Peach, apricot, and nectarine provide a ripe and vibrant core.

• Citrus & Floral Notes – Lemon zest, orange blossom, and honeysuckle add aromatic lift.

• Balanced Acidity – Maintains crispness and structure with a clean finish.

• Silky Texture – Promotes a rounded mouthfeel that enhances drinkability and elegance.

Usage:

• Rehydration – Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.

• Pitch Rate – Use 1–1.5 grams per gallon (0.25–0.4 g/L) depending on must composition.

• Nutrient Addition – Recommended in low-nitrogen musts to ensure healthy fermentation and full attenuation.

• Fermentation Temperature – Maintain between 57°F and 68°F to preserve fruit and floral aromatics.

• Cold Fermentation – Ideal for cool fermentation regimes where fresh aromatics and refined texture are prioritized.