Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
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
White Wine
Rosé Wine
Sparkling Wine
High Brix Juice
Restart Stuck Ferment
Sparkling wine strain for primary and secondary fermentation; ability to perform in stressful conditions; clean and neutral.
LALVIN DV10™ was isolated in the famous French region of high-quality sparkling wine, validated and recommended by the microbiology laboratory at the Pole Technique, et Environment of CIVC. Recommended for white and red table wines where a rapid, neutral fermentation is required. LALVIN 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 avoids bitter sensory contributions of other one-dimensional "workhorse" strains.Fermentation Speed
Fast
Glycerol Production
Moderate
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
18 %
SO₂ Production
High
Max. Temperature
35 °C
Min. Temperature
10 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
High
Acetaldehyde Production
Low
