Lalvin DV10™
(Saccharomyces cerevisiae bayanus)
Sparkling Wine strain for primary and secondary fermentation; ability to perform in stressful conditions; clean and neutral.
Product details
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.
Selected by Isolated in the famous French region of high-quality sparkling wine,validated and recommended by the microbiology laboratory at the Pôle Technique et Environnement of CIVC, Epernay France
Wine types
Technical information
- General sensory contribution: Neutral and elegant
- Competitive factor: Active
- Minimum temperature: 10 °C
- Maximum temperature: 35 °C
- Nutritional needs: Low
- MLF compatibility: Recommended
- SO2production: High
- Fermentation rate: Fast
- Alcohol tolerance: 18 %
- Glycerol production: Moderate
Product documentation
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