
Weinhefen

Weinbakterien

Hefenährstoffe und Protektoren

Spezielle Nicht-Aktivierte Hefen

Enzyme

Chitosan

Kompetenz im Weinberg

Selected by ICV in the Côtes du Rhône, France
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Neutral
Allgemeiner sensorischer Beitrag
Enhance varietal character

Weißwein

Roséwein

For mouthfeel in Mediterranean-style reds
Lalvin ICV D254® was selected by the ICV in 1998 from Syrah fermentations in Gallician, south of the Rhône Valley. In red wines, ICV D254® promises high fore-mouth volume, big mid-palate mouthfeel, intense fruit concentration, smooth tannins and a mildly spicy finish. Red wines made with ICV D254® may be blended with Lalvin ICV D80® or ICV D21® to create more concentrated, full-bodied wines. In unripe reds, ferment 25% to 50% of the lot with ICV D254® and the balance with Lalvin ICV GRE™ to help mask vegetative character. As a complement to Lalvin CY3079®, winemakers use ICV D254® for fermenting Chardonnay with nutty aromas and creamy mouthfeel. Very malolactic bacteria compatible.Gärgeschwindigkeit
Mittel
Glyzerinbildung
Mittel
Lag-Phase
Sehr kurz
Stickstoffbedar
Mittel
Alkoholtoleranz
16 %
Flüchtige Säure
Mittel
SO₂-Bildung
Niedrig
Maximaltemperatur
28 °C
Minimaltemperatur
15 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig
Gabe
Mittel