Nutrients / Protectors
Specific Inactivated Yeasts
Saccharomyces cerevisiae cerevisiae
General Sensory Contribution
Enhances complexity and palate volume in red and white wines.
Popularity plus. Favours fruit expression in whites and reds while enhancing mid-palate mouthfeel; adding after taste qualities by softening acidity and tannins.ICV D254 was selected by the Institut Coopératif du Vin (ICV) in 1998 from Shiraz fermentations in Gallician, south of the Rhône Valley. Recommended for all red wine and Chardonnay. Enhanced mouthfeel due to its production of polysaccharides. In red wines, ICV D254 contributes to fore-mouth volume, enhanced mid-palate mouthfeel, smooth tannins and a mildly spicy finish. Red wines made with ICV-D254 may be blended with ICV D80 or ICV D21 to create more concentrated, full-bodied wines. In unripe reds, ferment 25 to 50% of the batch with ICV D254 and the balance with ICV GRE to help mask vegetative character. In Chardonnay, produces nutty aromas and creamy mouthfeel, and can be used as a complement to Lalvin ICV D47 in Chardonnay
Reaction to O₂ addition