Nutrients / Protectors
Specific Inactivated Yeasts
General Sensory Contribution
Contributes an increase in palate volume for whites and promotes texture and phenolics in red wines. Enhaces varietal fruit expression.
For fresh, fruit-focussed whites - reliable fermenter rated highly in thiol conversion to bring about enhanced aromatics.ICV D21 was isolated in 1999 from the Pic Saint Loup Languedoc “terroir” during a special regional program run by the Institut Coopératif du Vin (ICV) Natural Micro-Flora Observatory and Conservatory. ICV D21 was selected for fermenting red wines where stable colour, intense fore-mouth, mid-palate tannin structure, and fresh aftertaste are desired outcomes. Unlike most wine yeasts, ICV D21 contributes both higher acidity and positive polyphenol reactive polysaccharides. Strong interactions of the polysaccharides with the floral and fruity volatile compounds contribute to a more stable aromatic profile in the mouth. These attributes avoid the development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Shiraz. It allows for the expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet Sauvignon. Noted as a reliable fermenter, even under high temperature and low nutrient conditions. When blended with wines fermented with ICV D254 and ICV D80, ICV D21 brings fresher, sustained intense fruit and lively sensations beginning in the fore-mouth and carrying through to the aftertaste. ICV D21 is also used in high maturity white grapes, barrel-fermented to develop fresh fruit aromas, volume and acidity that complement wines fermented with ICV D47 in blends. Rosé wines fermented with ICV D21 have enhanced red fruit, foremouth volume and balance, making it an ideal blending complement to rosé wines fermented with ICV GRE. A compatible yeast strain for MLF, but possible impact on acidity may cause less favourable MLF conditions.
Reaction to O₂ addition