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Lalvin ICV Opale 2.0™
(Saccharomyces cerevisiae cerevisiae)
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.
Product details
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.
Wine types
Technical information
- General sensory contribution: Enhance varietal aromas
- Competitive factor: Active
- Minimum temperature: 15 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- SO2production: Very-low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: Moderate
Product documentation
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