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Lalvin ICV D254™

Selected by ICV in the Côtes du Rhône, France

Spezies
Saccharomyces cerevisiae cerevisiae

Killerfaktor
Neutral

Allgemeiner sensorischer Beitrag
Enhance varietal character

Rotwein

Weißwein

Roséwein

For mouthfeel in Mediterranean-style reds

LALVIN ICV D254 YSEO was selected by the ICV in 1998 from Syrah fermentations in Gallician, south of the Rhône Valley. In red wines, LALVIN ICV D254 YSEO promises high fore-mouth volume, big mid-palate mouthfeel, intense fruit concentration, smooth tannins and a mildly spicy finish. Red wines made with LALVIN ICV D254 YSEO may be blended with LALVIN ICV D80 or LALVIN ICV D21 to create more concentrated, full-bodied wines. In unripe reds, ferment 25% to 50% of the lot with LALVIN ICV D254 YSEO and the balance with LALVIN ICV GRE to help mask vegetative character. As a complement to LALVIN CY 3079 YSEO, winemakers use LALVIN ICV D254 YSEO for fermenting Chardonnay with nutty aromas and creamy mouthfeel. Very malolactic bacteria compatible.

Gärgeschwindigkeit
Mittel

Glyzerinbildung
Mittel

Lag-Phase
Sehr kurz

Stickstoffbedar
Mittel

Alkoholtoleranz
16 %

Flüchtige Säure
Mittel

SO₂-Bildung
Niedrig

Maximaltemperatur
28 °C

Minimaltemperatur
15 °C

H₂S 170ppm
Niedrig

H₂S 60ppm
Niedrig

Gabe
Mittel

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