Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by ICV in the Costieres de Nimes, France
Specie
Saccharomyces cerevisiae
Competitive Factor
Neutral
General Sensory Contribution
Enhances complexity and palate volume in red and white wines.
Cabernet Sauvignon
Grenache
Merlot
Sangiovese
Syrah
Tempranillo
Chardonnay
White Wine
Favours fruit expression in whites and reds while enhancing mid-palate mouthfeel; adding after taste qualities by softening acidity and tannins.
LALVIN ICV D254™ is versatile and can be used in red and white winemaking. In red wines, LALVIN ICV D254™ contributes to volume, enhanced mid-palate mouthfeel, smooth tannins and a mildly spicy finish. It contributes medium intensity lifted fruit aromas (prune, blackberry, licorice) with high volume, extensive mid-palate with smooth tannins with a long finish. In Chardonnay, produces nutty aromas and creamy mouthfeel. This yeast is a high producer of polysaccharides and contributes to a round mouthfeel and good palate weight.Fermentation Speed
Moderate
Glycerol Production
Moderate
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
16 %
SO₂ Production
Low
Max. Temperature
28 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
Moderate
