Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the ICV in the Côtes du Rhône, France
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances varietal characters and volume
Red Wine
White Wine
Rosé Wine
White Wine
Rosé Wine
For complex whites with citrus and floral notes. Suited to wines undergoing barrel fermenation.
ICV D47 is a Côtes du Rhône isolate from Suze-la-Rousse for the production of full-bodied barrel fermented Chardonnay and other white varietals including Muscat. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV D47 is a polysaccharide producer known for its enhancement of fruit and volume. Moreover, it also contributes to the wine’s silkiness, persistence and complexity. Excellent results are obtained for the production of top-of-the-range Chardonnay fermented in barrels, especially when blended with Chardonnays fermented with ICV D254Fermentation Speed
Moderate
Glycerol Production
High
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
15 %
SO₂ Production
Moderate
Max. Temperature
30 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Very low
Reaction to O₂ addition
Moderate
Acetaldehyde Production
Low
