Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhance varietal aromas
Red Wine
White Wine
Rosé Wine
White Wine
Rosé Wine
New wine yeast for rose wines and cider to bring out exotic and citrus aromas, while maintaining freshness sought after in roses. A QTL yeast with low to no H2S, SO2 and acetaldehyde production.
Lalvin ICV Opale 2.0™ exhibits a special ability to produce very low level of H2S and SO2. Moreover, the final level of acetaldehyde fermented with Lalvin ICV Opale 2.0™ will be a good asset to stabilize most wines with moderate SO2 level. Sensory attributes provide exotic, tropical and citrus fruit intensity. Lalvin ICV Opale 2.0™ is a good alternative to other selected wine yeast to obtain more freshness in wine.Fermentation Speed
Moderate
Glycerol Production
Moderate
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
16 %
SO₂ Production
Very low
Max. Temperature
30 °C
Min. Temperature
15 °C
H₂S 170ppm
Very low
H₂S 60ppm
Very low
Acetaldehyde Production
Very low
