Brand

Lalvin®

Trademark

Lalvin ICV D47®

Title

Roundness and aromatic complexity

Description

A high polysaccharide producer know for its accentuated fruit and great volume.

Process

YSEO®

Files

variety_genre

Saccharomyces cerevisiae cerevisiae

Production of volatile acidity

Moderate

Production of SO₂

Moderate

MLF Compatibility

Neutral

Lag phase

Very short

Foam production

Low foam production

White

Strongly recommended

Red

May be used

Rosé

Strongly recommended

Late harvest

Not really recommended

Sensory effect

Enhances Varietal Character

Restart stuck

Not really recommended

Fermentation speed

Moderate

Temperature range

15-30 °C

Competitive factor

Active

Alcohol tolerance

Relative nitrogen needs

Low

H₂S production 60ppm

Very low

H₂S production 170ppm

Low

Reaction to O2 addition

Moderate

Dosage

25-40g/hL

Glycerol production

High

Application

Lalvin ICV D47® is a Côtes du Rhône isolate from Suze-la-Rousse for the production of full-bodied barrel fermented Chardonnay and other white varietals. Although, Lalvin ICV D47® has an optimum temperature range of 18° to 28°C, the best results are obtained at around 20°C. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. Lalvin ICV D47® is a high polysaccharide producer known for its accentuated fruit and great volume.