Product details


Lalvin ICV OKAY®

ICV. INRA and SupAgro Montpellier, France

Saccharomyces cerevisiae cerevisiae

Competitive Factor

General Sensory Contribution

Red Wine

White Wine

Rosé Wine

For Young, Fresh and Aromatic Wines

The selection of the Lalvin ICV OKAY® yeast was the focus of research seeking to identify a new mechanism responsible for the control of SO2 and H2S production in wines. In collaboration with the INRA and SupAgro Montpellier, France, Lallemand and the ICV have selected Lalvin ICV OKAY® yeast for its special abilities to produce very low levels of SO2 and H2S while completing rapid alcoholic fermentation under a broad range of winemaking conditions. Furthermore, the low acetaldehyde production of Lalvin ICV OKAY® yeast is a great asset in helping to stabilize wines with low to moderate SO2 levels. Recommended for fresh and aromatic wines, even in low temperature and NTU conditions. Patent application by INRA.

Fermentation Speed

Lag Phase
Very short

Nitrogen Needs

Alcohol Tolerance
16 %

Volatile Acidity
Very low

SO₂ Production
Very low

Max. Temperature
30 °C

Min. Temperature
12 °C

Acetaldehyde Production
Very low


Download free application

download later