Nutrients / Protectors
Specific Inactivated Yeasts
Isolated in the famous French region of high-quality sparkling wine,validated and recommended by the microbiology laboratory at the Pôle Technique et Environnement of CIVC, Epernay France
Saccharomyces cerevisiae bayanus
General Sensory Contribution
High Brix Juice
Champagne selection for primary and secondary fermentationLalvin 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.
Reaction to O₂ addition