Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the ICV Languedoc, France
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhance varietal aromas
Cabernet Franc
Berry, Rosé style
Cabernet Sauvignon
Berry, Ageable tannins
Merlot
Berry, Ageable tannins
Syrah
Fruit, Color stability
Zinfandel
Berry
Chardonnay
Cabernet Sauvignon
Merlot
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™.Fermentation Speed
Moderate
Glycerol Production
High
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
16 %
Volatile Acidity
High
SO₂ Production
Moderate
Max. Temperature
28 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
Low
Acetaldehyde Production
Low
