Lalvin DV10™
(Saccharomyces cerevisiae bayanus)

Champagne selection for primary and secondary fermentation

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Brand
Lalvin

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Product detailsWine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Product details

Lalvin 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.

Selected by 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

Wine types

Red
White
Rosé
Sparkling

Technical information

  • General sensory contribution: Neutral
  • Competitive factor: Active
  • Minimum temperature: 10 °C
  • Maximum temperature: 35 °C
  • Nutritional needs: Low
  • MLF compatibility: Recommended
  • SO2production: High
  • Fermentation rate: Fast
  • Alcohol tolerance: 17 %
  • Glycerol production: Moderate

Product documentation