Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Selected by the ICV in Cornas - Côtes du Rhône, France
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Enhance varietal character
Weißwein
Roséwein
For fruit-forward Rhône-style wines
In 1992, LALVIN ICV GRE was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. LALVIN ICV GRE is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, LALVIN ICV GRE results in stable fresh-fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, LALVIN ICV GRE is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with LALVIN ICV GRE from more balanced maturity fruit emphasize red fruit and higher volume, and are complemented by blending rosés fermented with LALVIN ICV D21.Gärgeschwindigkeit
Mittel
Glyzerinbildung
Hoch
Lag-Phase
Kurz
Stickstoffbedar
Hoch
Alkoholtoleranz
15 %
Flüchtige Säure
Mittel
SO₂-Bildung
Niedrig
Maximaltemperatur
30 °C
Minimaltemperatur
15 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig
Bildung von Acetaldehyd
Niedrig