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Lalvin DV10™

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

Specie
Saccharomyces cerevisiae bayanus

Competitive Factor
Active

General Sensory Contribution
Neutral

Red Wine

White Wine

Rosé Wine

Sparkling Wine

FOR SPARKLING WINES

Lalvin DV10® was selected by the SOEC in the Champagne region and is approved by the CIVC in Epernay. Lalvin DV10® has strong fermentation kinetics over a wide temperature range and low nitrogen demands. Lalvin DV10® is famous for its ability to ferment under stressful conditions of low pH (2.8-2.9), high total SO2 and low temperature and may be used for restarting stuck fermentations. Lalvin DV10® is considered a clean fermenter that respects varietal character and avoids bitter sensory contributions of other one-dimensional ‘workhorse’ strains such as Prise de Mousse.

Fermentation Speed
Fast

Glycerol Production
Moderate

Lag Phase
Very short

MLF Compatibility
Recommended

Nitrogen Needs
Low

Alcohol Tolerance
18 %

Volatile Acidity
Moderate

SO₂ Production
High

Max. Temperature
35 °C

Min. Temperature
10 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Very recommended

Reaction to O₂ addition
High

Acetaldehyde Production
Low

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