
Weinhefen

Weinbakterien

Hefenährstoffe und Protektoren

Spezielle Nicht-Aktivierte Hefen

Enzyme

Chitosan

Kompetenz im Weinberg

Spezies
Saccharomyces cerevisiae bayanus
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Neutral

Weißwein

Roséwein

Schaumwein

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.Gärgeschwindigkeit
Schnell
Glyzerinbildung
Mittel
Lag-Phase
Sehr kurz
Stickstoffbedar
Niedrig
Alkoholtoleranz
18 %
Flüchtige Säure
Mittel
SO₂-Bildung
Hoch
Maximaltemperatur
35 °C
Minimaltemperatur
10 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig
Gabe
Hoch
Bildung von Acetaldehyd
Niedrig