Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae bayanus
Competitive Factor
Active
General Sensory Contribution
Neutral
Red Wine
White Wine
Rosé Wine
Sparkling Wine
White Wine
Rosé Wine
Sparkling Wine
FOR SPARKLING WINES
Lalvin DV10® was selected by the SOEC in the Champagne region and is approved by the CIVC in Epernay. Lalvin DV10® has strong fermentation kinetics over a wide temperature range and low nitrogen demands. Lalvin DV10® is famous for its ability to ferment under stressful conditions of low pH (2.8-2.9), high total SO2 and low temperature and may be used for restarting stuck fermentations. Lalvin DV10® is considered a clean fermenter that respects varietal character and avoids bitter sensory contributions of other one-dimensional ‘workhorse’ strains such as Prise de Mousse.Fermentation Speed
Fast
Glycerol Production
Moderate
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
18 %
Volatile Acidity
Moderate
SO₂ Production
High
Max. Temperature
35 °C
Min. Temperature
10 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
High
Acetaldehyde Production
Low
