Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the ICV in Cornas - Côtes du Rhône, France
Specie
Saccharomyces cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances varietal characters, some esters and increases palate volume
Gewürztraminer
Pinot Gris
Cabernet Sauvignon
Grenache
Merlot
Nebbiolo
Pinot Noir
Sangiovese
Syrah
Chenin blanc
White Wine
Rosé Wine
Suited to early drinking white and red styles; its reliability in fermenation favours upfront expression of aromatics.
Isolated from Cornas area of the Rhône Valley by the Institut Coopératif du Vin (ICV). Originally selected for the fermentation of Grenache, LALVIN ICV GRE™ contributes fruity aromas and easy-to-drink Rhône-style wines, particularly red and rosé wines. A quick starting steady fermenter, LALVIN ICV GRE™ is recommended for a range of varieties including Cabernet Sauvignon, Cabernet Franc, Grenache, Barbera, Merlot, Nebbiolo, Sangiovese and Shiraz. Used with short skin contact regimes (3 to 5 days), LALVIN ICV GRE™ tends to reduce vegetal and undesirable sulphur components in varieties such as Merlot, Cabernet, Grenache and Shiraz. In Australia, LALVIN ICV GRE™ has been found to add depth to Grenache, where the alcohol is less than 14% v/v. In fruit focused whites made from Chenin Blanc, Riesling, Chardonnay, Viognier, Gewurztraminer and Pinot Gris, ICV-GRE results in fresh fruit characters with significant front palate impact. The yeast promotes spicy, strawberry and confectionary characters with estery notes. Enhanced production of ethyl esters reinforces the fruit aroma of red wineFermentation Speed
Moderate
Glycerol Production
High
Lag Phase
Short
Nitrogen Needs
Moderate
Alcohol Tolerance
15 %
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Moderate
Acetaldehyde Production
Low
