Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by ICV in the Côtes du Rhône, France
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Neutral
General Sensory Contribution
Enhance varietal aromas
Cabernet Franc
Plum, Color stability
Cabernet Sauvignon
Berry, Jam, Color stability, Round mouthfeel
Chardonnay
Stone fruit, Nuts, Volume
Merlot
Plum, Color stability
Syrah
Fruit, Spice, Structural enhancement, Color stability
Zinfandel
Berry, Plum
Cabernet Sauvignon
White Wine
Rosé Wine
For mouthfeel in Mediterranean-style reds
Lalvin ICV D254® was selected by the ICV in 1998 from Syrah fermentations in Gallician, south of the Rhône Valley. In red wines, ICV D254® promises high fore-mouth volume, big mid-palate mouthfeel, intense fruit concentration, smooth tannins and a mildly spicy finish. Red wines made with ICV D254® may be blended with Lalvin ICV D80® or ICV D21® to create more concentrated, full-bodied wines. In unripe reds, ferment 25% to 50% of the lot with ICV D254® and the balance with Lalvin ICV GRE™ to help mask vegetative character. As a complement to Lalvin CY3079®, winemakers use ICV D254® for fermenting Chardonnay with nutty aromas and creamy mouthfeel. Very malolactic bacteria compatible.Fermentation Speed
Moderate
Glycerol Production
Moderate
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
16 %
Volatile Acidity
Moderate
SO₂ Production
Low
Max. Temperature
28 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
Moderate
