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Lalvin ICV D21

Selected by the ICV Languedoc, France

Spezies
Saccharomyces cerevisiae cerevisiae

Killerfaktor
Aktiv

Allgemeiner sensorischer Beitrag
Enhance varietal character

Rotwein

Weißwein

Roséwein

The “terroir” yeast

Lalvin ICV D21® was isolated in 1999 from one of the best Languedoc "terroirs" during a special regional program run by the Institut Coopératif du Vin’s Natural Micro-Flora Observatory and Conservatory. Dominique Delteil selected Lalvin ICV D21® for fermenting red wines with stable color, intense fore-mouth and mid-palate tannin structure, and fresher aftertaste. Unlike most wine yeasts, Lalvin ICV D21® contributes polysaccharides and retains higher acidity. These attributes inhibit development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah. During fermentation, Lalvin ICV D21® produces very few sulphur compounds. It allows the expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet Sauvignon. When blended with wines fermented with Lalvin ICV D254® and Lalvin ICV D80®, Lalvin ICV D21® brings fresher, deep fruit and continuous intense sensations beginning in the fore-mouth and carrying through to the aftertaste.

Gärgeschwindigkeit
Mittel

Glyzerinbildung
Hoch

Lag-Phase
Sehr kurz

Stickstoffbedar
Mittel

Alkoholtoleranz
16 %

Flüchtige Säure
Hoch

SO₂-Bildung
Mittel

Maximaltemperatur
28 °C

Minimaltemperatur
15 °C

H₂S 170ppm
Niedrig

H₂S 60ppm
Niedrig

Gabe
Niedrig

Bildung von Acetaldehyd
Niedrig

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