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Lalvin DV10™

Selected in the Champagne region by Station Oenotechnique de Champagne, France

Specie
Saccharomyces cerevisiae var. bayanus

Competitive Factor
Active

General Sensory Contribution
Neutral and elegant

Cabernet Sauvignon

Chardonnay

Colombard

Sparkling Wine Base

Gewürztraminer

Pinot Gris

Riesling

Semillon

Cider

Red Wine

White Wine

Rosé Wine

Sparkling Wine

High Brix Juice

Restart Stuck Ferment

Champagne selection for primary and secondary fermentation; ability to perform in stressful conditions; clean and neutral.

DV10 was selected by the Station Oenotechnique de Champagne (SOEC) in the Champagne region and is approved by the Comité Interprofessional du Vin de Champagne (CIVC) in Epernay. Recommended for white and red table wines where a rapid, neutral fermentation is required. DV10 demonstrates strong fermentation kinetics under stressful conditions of low pH, high total SO2 and low temperature. A clean fermenter that respects varietal character, and typically results in softer palate than can be found with other one-dimensional “workhorse” strains. Also recommended for late harvest hites. Compatible for malolactic fermentation.

Fermentation Speed
Fast

Glycerol Production
Moderate

Lag Phase
Very short

MLF Compatibility
Recommended

Nitrogen Needs
Low

Alcohol Tolerance
18 %

SO₂ Production
High

Max. Temperature
35 °C

Min. Temperature
10 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Not recommended

Reaction to O₂ addition
High

Acetaldehyde Production
Low

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