Montréal, March 30, 2008 – Lalvin YSEO ICV Opale® is the newest natural selected yeast from the Institut Coopératif du Vin (ICV) for premium white and rosé wines. This Saccharomyces cerevisiae has the ability to enhance certain sensory elements particularly sought after in white and rosé wines.

More intense sensory style

Lalvin YSEO ICV Opale® yeast is the result of three years of selection by the ICV. When compared to existing selected yeasts, it was shown to develop more volatile aromatic compounds, which resulted in intense and complex fruit aromas in premium white and rosé wines. It shows good fermentation abilities with high maturity grapes coming from the Mediterranean and Rhône regions. The wines fermented with this yeast are described as possessing more volume and softness, followed by a round and intense midpalate, and a balanced finish. It does not favour the development of herbaceous notes. Lalvin YSEO ICV Opale® yeast has a short lag phase, followed by a complete and regular fermentation rate with medium requirements for nitrogen.

Download the technical data sheet .