Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Selected by the ICV in the Côtes du Rhône, France
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Enhances Varietal Character
Rotwein
Weißwein
Roséwein
Weißwein
Roséwein
Roundness and aromatic complexity
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.Gärgeschwindigkeit
Mittel
Glyzerinbildung
Hoch
Lag-Phase
Sehr kurz
Stickstoffbedar
Niedrig
Alkoholtoleranz
14 %
Flüchtige Säure
Mittel
SO₂-Bildung
Mittel
Maximaltemperatur
30 °C
Minimaltemperatur
15 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig
Gabe
Mittel
Bildung von Acetaldehyd
Niedrig
