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LALVIN ICV OPALE 2.0™
(Saccharomyces cerevisiae cerevisiae)
For rosé and white wine with citrus and exotics notes.
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. Tend to contribute to 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.
Brand
LALVIN
This product is not intended to diagnose, treat, cure, or prevent any disease. Product availability and claims may differ by country and shall be used according to applicable laws.
Wine types
Technical information
- General sensory contribution: Enhance varietal aromas
- Competitive factor: Active
- Minimum temperature: 12 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- SO2production: Very low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: Moderate