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Lalvin ICV D21

Selected by the ICV Languedoc, France

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Active

General Sensory Contribution
Enhance varietal character

Red Wine

White Wine

Rosé Wine

The “terroir” yeast

Lalvin ICV D21® was isolated in 1999 from one of the best Languedoc "terroirs" during a special regional program run by the Institut Coopératif du Vin’s Natural Micro-Flora Observatory and Conservatory. Dominique Delteil selected Lalvin ICV D21® for fermenting red wines with stable color, intense fore-mouth and mid-palate tannin structure, and fresher aftertaste. Unlike most wine yeasts, Lalvin ICV D21® contributes polysaccharides and retains higher acidity. These attributes inhibit development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah. During fermentation, Lalvin ICV D21® produces very few sulphur compounds. It allows the expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet Sauvignon. When blended with wines fermented with Lalvin ICV D254® and Lalvin ICV D80®, Lalvin ICV D21® brings fresher, deep fruit and continuous intense sensations beginning in the fore-mouth and carrying through to the aftertaste.

Fermentation Speed
Moderate

Glycerol Production
High

Lag Phase
Very short

MLF Compatibility
Recommended

Nitrogen Needs
Moderate

Alcohol Tolerance
16 %

Volatile Acidity
High

SO₂ Production
Moderate

Max. Temperature
28 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Very recommended

Reaction to O₂ addition
Low

Acetaldehyde Production
Low

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