Nutrients / Protectors
Specific Inactivated Yeasts
Saccharomyces cerevisiae cerevisiae
General Sensory Contribution
Enhance varietal aromas
For rosé and white wine with citrus and exotics notes.Lalvin ICV Opale 2.0™ exhibits a special ability to produce very low level of H2S and SO2. Moreover, the final level of acetaldehyde fermented with Lalvin ICV Opale 2.0™ will be a good asset to stabilize most wines with moderate SO2 level. Tend to contribute to exotic, tropical and citrus fruit intensity. Lalvin ICV Opale 2.0™ is a good alternative to other selected wine yeast to obtain more freshness in wine.