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Lalvin ICV GRE™

Selected by the ICV in Cornas - Côtes du Rhône, France

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Active

General Sensory Contribution
Enhances varietal characters, some esters and increases palate volume

Red Wine

White Wine

Rosé Wine

Suited to early drinking white and red styles; its reliability in fermenation favours upfront expression of aromatics.

Isolated from Cornas area of the Rhône Valley by the Institut Coopératif du Vin (ICV). Originally selected for the fermentation of Grenache, ICV GRE particularly benefits red wines where an up-front fruit character is desired. Also suited for rose and white table wines. A quick starting steady fermenter, ICV GRE is recommended for a range of varieties including Cabernet Sauvignon, Cabernet Franc, Grenache, Barbera, Merlot, Nebbiolo, Sangiovese and Shiraz. Used with short skin contact regimes (3 to 5 days), ICV GRE tends to reduce vegetal and undesirable sulphur components in varieties such as Merlot, Cabernet, Grenache and Shiraz. In Australia, ICV GRE has been found to add depth to Grenache, where the alcohol is less than 14% v/v. In fruit focused whites made from Chenin Blanc, Riesling, Chardonnay, Viognier, Gewurztraminer and Pinot Gris, ICV-GRE results in fresh fruit characters with significant fore-mouth impact. The yeast promotes spicy, strawberry and confectionary characters with estery notes. Enhanced production of caproate, caprylate, laurate etc reinforces the fruit aroma of red wine

Fermentation Speed
Moderate

Glycerol Production
High

Lag Phase
Short

MLF Compatibility
Strongly recommended

Nitrogen Needs
Moderate

Alcohol Tolerance
15 %

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
Moderate

Suitability for co-Inoculation
Recommended

Acetaldehyde Production
Low

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