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Lalvin ICV D254™

Selected by ICV in the Costieres de Nimes, France

Specie
Saccharomyces cerevisiae

Competitive Factor
Neutral

General Sensory Contribution
Enhances complexity and palate volume in red and white wines.

Cabernet Sauvignon

Grenache

Merlot

Sangiovese

Syrah

Tempranillo

Chardonnay

Red Wine

White Wine

Popularity plus. Favours fruit expression in whites and reds while enhancing mid-palate mouthfeel; adding after taste qualities by softening acidity and tannins.

ICV D254 was selected by the Institut Coopératif du Vin (ICV) in 1998 from Shiraz fermentations in Gallician, south of the Rhône Valley. Recommended for all red wine and Chardonnay. Enhanced mouthfeel due to its production of polysaccharides. In red wines, ICV D254 contributes to fore-mouth volume, enhanced mid-palate mouthfeel, smooth tannins and a mildly spicy finish. Red wines made with ICV-D254 may be blended with ICV D80 or ICV D21 to create more concentrated, full-bodied wines. In unripe reds, ferment 25 to 50% of the batch with ICV D254 and the balance with ICV GRE to help mask vegetative character. In Chardonnay, produces nutty aromas and creamy mouthfeel, and can be used as a complement to Lalvin ICV D47 in Chardonnay

Fermentation Speed
Moderate

Glycerol Production
Moderate

Lag Phase
Very short

MLF Compatibility
Strongly recommended

Nitrogen Needs
Moderate

Alcohol Tolerance
16 %

SO₂ Production
Low

Max. Temperature
28 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Very recommended

Reaction to O₂ addition
Moderate

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