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Lalvin ICV OKAY®

ICV. INRA and SupAgro Montpellier, France

Spezies
Saccharomyces cerevisiae cerevisiae

Killerfaktor
Aktiv

Allgemeiner sensorischer Beitrag
Esters

Rotwein

Weißwein

Roséwein

For Young, Fresh and Aromatic Wines

The selection of the Lalvin ICV OKAY® yeast was the focus of research seeking to identify a new mechanism responsible for the control of SO2 and H2S production in wines. In collaboration with the INRA and SupAgro Montpellier, France, Lallemand and the ICV have selected Lalvin ICV OKAY® yeast for its special abilities to produce very low levels of SO2 and H2S while completing rapid alcoholic fermentation under a broad range of winemaking conditions. Furthermore, the low acetaldehyde production of Lalvin ICV OKAY® yeast is a great asset in helping to stabilize wines with low to moderate SO2 levels. Recommended for fresh and aromatic wines, even in low temperature and NTU conditions. Patent application by INRA.

Gärgeschwindigkeit
Mittel

Lag-Phase
Sehr kurz

Stickstoffbedar
Niedrig

Alkoholtoleranz
16 %

Flüchtige Säure
Sehr niedrig

SO₂-Bildung
Sehr niedrig

Maximaltemperatur
30 °C

Minimaltemperatur
12 °C

Bildung von Acetaldehyd
Sehr niedrig

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