Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the ICV in Côte Rotie
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances varietal characters and promotes phenolic extraction and structure
Cabernet Sauvignon
Grenache
Merlot
Nebbiolo
Sangiovese
Syrah
Tempranillo
Deliveres high volume, big mid-palate structure, and intense grainy tannins with red fruit intensity.
LALVIN ICV D80™ was isolated by the Institut Coopératif du Vin (ICV) in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment red musts rich in polyphenols. LALVIN ICV D80™ brings high volume, big mid-palate mouthfeel and intense grainy tannin to reds. It is a good choice for barrel aged reds due to the significant impact on structure and good color stability features It is one of the preferred strains for contributing big tannin volume. To optimize the complexity of red wines, it is recommended that wines fermented with LALVIN ICV D80™ are blended with red wines fermented with ICV D254™. With appropriate nutrition, aeration and fermentation temperatures below 28°C, ICV D80 will ferment up to 16% v/v alcohol. An excellent yeast to optimise volume and is charactrerised by ripe fruit, fresh tobacco aromas and licorice finish.Fermentation Speed
Moderate
Glycerol Production
Moderate
Lag Phase
Very short
Nitrogen Needs
High
Alcohol Tolerance
16 %
SO₂ Production
Low
Max. Temperature
28 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Acetaldehyde Production
Low