Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the ICV in the Côtes du Rhône, France
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances Varietal Character
Red Wine
White Wine
Rosé Wine
White Wine
Rosé Wine
Roundness and aromatic complexity
Lalvin ICV D47® is a Côtes du Rhône isolate from Suze-la-Rousse for the production of full-bodied barrel fermented Chardonnay and other white varietals. Although, Lalvin ICV D47® has an optimum temperature range of 18° to 28°C, the best results are obtained at around 20°C. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. Lalvin ICV D47® is a high polysaccharide producer known for its accentuated fruit and great volume.Fermentation Speed
Moderate
Glycerol Production
High
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
14 %
Volatile Acidity
Moderate
SO₂ Production
Moderate
Max. Temperature
30 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
Moderate
Acetaldehyde Production
Low
