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Lalvin ICV Opale™

Selected by ICV, France

Spezies
Saccharomyces cerevisiae cerevisiae

Killerfaktor
Aktiv

Allgemeiner sensorischer Beitrag
Enhance varietal aromas

Rotwein

Weißwein

Roséwein

Higher aromatic intensity in rosés and whites

This is the latest natural yeast selection from the Institut Coopératif du Vin (ICV). When compared with other yeasts, the Lalvin ICV OPALE® develops more volatile aromatic compounds, resulting in intense and complex fruit aromas in premium white and rosé wines. This yeast also shows good fermentation abilities in the high maturity grapes coming from the Mediterranean and Rhône regions. Wines fermented with ICV OPALE® give the initial impression of volume and softness, followed by a round, intense mid-palate and balanced finish.

Gärgeschwindigkeit
Mittel

Glyzerinbildung
Mittel

Lag-Phase
Sehr kurz

Stickstoffbedar
Niedrig

Alkoholtoleranz
16 %

Flüchtige Säure
Mittel

SO₂-Bildung
Hoch

Maximaltemperatur
30 °C

Minimaltemperatur
15 °C

H₂S 170ppm
Mittel

H₂S 60ppm
Mittel

Bildung von Acetaldehyd
Hoch

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