Nutrients / Protectors
Specific Inactivated Yeasts
Saccharomyces cerevisiae cerevisiae
General Sensory Contribution
Enhance varietal aromas
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.