Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the ICV in Côte Rotie, France
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhance varietal character
Cabernet Franc
Plum, Spice
Cabernet Sauvignon
Ageable tannins
Grenache
Plum, Spice
Merlot
Plum, Spice, Ageable tannins
Syrah
Spice, Structural enhancement, Color stability
Zinfandel
MIneral, Black pepper, Spice
Cabernet Sauvignon
Merlot
Syrah
Zinfandel
MIneral, Black pepper, Spice, High alcohol
White Wine
To enhance tannin structure
Lalvin ICV D80® was isolated by Dominique Delteil of the ICV in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment musts high in sugar and polyphenols. With proper nutrition, aeration and fermentation temperatures below 28°C, ICV D80® will ferment up to 16% alcohol. ICV D80® brings high foremouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best strains for contributing big tannin volume and is characterized by ripe fruit, smoke and a licorice finish. When blended with wines fermented with Lalvin ICV D254® or Syrah, wines fermented with ICV D80® bring more tannin intensity to the blend.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
Acetaldehyde Production
Low
