Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae bayanus
Competitive Factor
Active
General Sensory Contribution
Neutral and elegant
Red Wine
White Wine
Rosé Wine
Sparkling Wine
High Brix Juice
Restart Stuck Ferment
White Wine
Rosé Wine
Sparkling Wine
High Brix Juice
Restart Stuck Ferment
Sparkling Wine strain for primary and secondary fermentation; ability to perform in stressful conditions; clean and neutral.
DV10 was isolated in the famous French region of high-quality wine, validated and recommended by the microbiology laboratory at the Pole Technique, et Environnement of CIVC, Epernay France. Recommended for white and red table wines where a rapid, neutral fermentation is required. DV10 demonstrates strong fermentation kinetics under stressful conditions of low pH, high total SO2 and low temperature. A clean fermenter that respects varietal character, and typically results in softer palate than can be found with other one-dimensional “workhorse” strains. Also recommended for late harvest hites. Compatible for malolactic fermentation.Fermentation Speed
Fast
Glycerol Production
Moderate
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
18 %
SO₂ Production
High
Max. Temperature
35 °C
Min. Temperature
10 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
High
Acetaldehyde Production
Low
