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Lalvin ICV D254™

Selected by ICV in the Côtes du Rhône, France

Spezies
Saccharomyces cerevisiae cerevisiae

Killerfaktor
Neutral

Allgemeiner sensorischer Beitrag
Enhance varietal character

Rotwein

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

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