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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

High Brix Juice

Restart Stuck Ferment

Champagne selection for primary and secondary fermentation

Lalvin DV10™ was selected in the Champagne region and is approved by the CIVC in Epernay. DV10™ has strong fermentation kinetics over a wide temperature range and relatively low nitrogen demands. DV10™ is famous for its ability to ferment under stressful conditions of low pH, high total SO2 and low temperature. Low foaming and low VA production characterize it. DV10™ is considered a clean fermenter that respects varietal character and avoids the harsh sensory contributions of other one-dimensional “workhorse” yeasts, such as Prise de Mousse. It is classified as a Saccharomyces cerevisiae bayanus. For more information please contact our distributor.

Fermentation Speed
Fast

Glycerol Production
Moderate

Lag Phase
Very short

MLF Compatibility
Recommended

Nitrogen Needs
Low

Alcohol Tolerance
17 %

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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