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Lalvin ICV Opale 2.0™

ICV, INRA and Sup’ Agro Montpellier, France

Specie
Saccharomyces cerevisiae

Competitive Factor
Active

General Sensory Contribution
Enhance varietal aromas

Cider

Red Wine

White Wine

Rosé Wine

New wine yeast for rose wines and cider to bring out exotic and citrus aromas, while maintaining freshness sought after in roses. A QTL yeast with low to no H2S, SO2 and acetaldehyde production.

Lalvin ICV Opale 2.0™ exhibits a special ability to produce very low level of H2S and SO2. Moreover, the final level of acetaldehyde fermented with Lalvin ICV Opale 2.0™ will be a good asset to stabilize most wines with moderate SO2 level. Sensory attributes provide exotic, tropical and citrus fruit intensity. Lalvin ICV Opale 2.0™ is a good alternative to other selected wine yeast to obtain more freshness in wine.

Fermentation Speed
Moderate

Glycerol Production
Moderate

Lag Phase
Very short

Nitrogen Needs
Low

Alcohol Tolerance
16 %

SO₂ Production
Very low

Max. Temperature
30 °C

Min. Temperature
15 °C

H₂S 170ppm
Very low

H₂S 60ppm
Very low

Acetaldehyde Production
Very low

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