Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the ICV in Côte Rotie
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances varietal characters and promotes phenolic extraction and structure
Red Wine
Deliveres fore-mouth volume, big mid-palate structure, and intense grainy tannins with red fruit intensity.
ICV D80 was isolated by Dominique Delteil of the Institut Coopératif du Vin (ICV) in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment red musts rich in polyphenols. ICV D80 brings high fore-mouth volume, big mid-palate mouthfeel and intense grainy tannin to reds. It is one of the preferred strains for contributing big tannin volume. When blended with wines fermented with ICV D254 or Enoferm Syrah, wines fermented with ICV D80 bring more tannin intensity to the blend. With appropriate nutrition, aeration and fermentation temperatures below 28°C, ICV D80 will ferment up to 16% v/v alcohol. A compatible yeast strain for MLF, but possible impact on acidity may cause less favourable MLF conditions.Fermentation Speed
Moderate
Glycerol Production
Moderate
Lag Phase
Very short
Nitrogen Needs
High
Alcohol Tolerance
16 %
SO₂ Production
Low
Max. Temperature
28 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Acetaldehyde Production
Low
