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Lalvin ICV Opale 2.0™

Selected by ICV, France

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Active

General Sensory Contribution
Enhance varietal aromas

Red Wine

White Wine

Rosé Wine

For rosé and white wine with citrus and exotics notes.

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. Tend to contribute to 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
14 %

Volatile Acidity
Moderate

SO₂ Production
Very low

Max. Temperature
30 °C

Min. Temperature
15 °C

H₂S 170ppm
Very low

H₂S 60ppm
Very low

Acetaldehyde Production
Very low

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