Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
ICV. INRA and SupAgro Montpellier, France
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Esters
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