LALVIN DV10™

(Saccharomyces cerevisiae bayanus)

Champagne selection for primary and secondary fermentation

LALVIN DV10™ was selected in the Champagne region and is approved by the CIVC in Epernay. LALVIN DV10™ has strong fermentation kinetics over a wide temperature range and relatively low nitrogen demands. LALVIN 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. LALVIN 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 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