Product details


Lalvin ICV D21

Selected by the ICV Languedoc, France

Saccharomyces cerevisiae cerevisiae

Competitive Factor

General Sensory Contribution
Enhance varietal character

Red Wine

White Wine

Rosé Wine

The “terroir” yeast

Lalvin ICV D21® was isolated in 1999 from the Pic Saint Loup Languedoc “terroir” during a special regional program run by the Institut Coopératif du Vin (ICV) Natural Micro-Flora Observatory and Conservatory. ICV D21® was selected for fermenting red wines with stable color, intense fore-mouth, mid-palate tannin structure, and fresh aftertaste. Unlike most wine yeasts, ICV D21® contributes both higher acidity and positive polyphenol-reactive polysaccharides. Strong interactions of the polysaccharides with the floral and fruity volatile compounds contribute to a more stable aromatic profile in the mouth. These attributes avoid the development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet sauvignon, Merlot and Syrah. During fermentation, ICV D21® produces very few sulfides, and it is also noted for its good fermentation performance, even under high temperature and low nutrient conditions. It allows for 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 ICV D80®, ICV D21® brings fresher, sustained intense fruit and lively sensations beginning in the fore-mouth and carrying through to the aftertaste. ICV D21® is also used in very ripe white grapes, barrel fermented to develop fresh fruit aromas, volume and acidity that complement wines fermented with Enoferm ICV D47™ in blends. Rosé wines fermented with ICV D21® have enhanced red fruit, fore-mouth volume and balance, making it the perfect blending complement to rosé wines fermented with Lalvin ICV GRE™. For more information please contact our distributor.

Fermentation Speed

Glycerol Production

Lag Phase
Very short

Nitrogen Needs

Alcohol Tolerance
16 %

Volatile Acidity

SO₂ Production

Max. Temperature
28 °C

Min. Temperature
15 °C

H₂S 170ppm

H₂S 60ppm

Reaction to O₂ addition

Acetaldehyde Production

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