Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Selected by ICV in the Côtes du Rhône, France
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Neutral
Allgemeiner sensorischer Beitrag
Enhance varietal character
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