Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the ICV in Cornas - Côtes du Rhône, France
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhance varietal character
Gewürztraminer
Flint stone/Mineral, Citrus
Grenache
Berry, Rosé style
Merlot
Berry
Nebbiolo
Berry
Pinot Gris
Melon/Pear, Rich mouthfeel
Pinot Noir
Red fruit
Riesling
Tropical fruit
Roussanne
Volume
Sangiovese
Berry
Syrah
Fruit, Spice, Violet
Viognier
Tropical fruit, Rich mouthfeel
Sauvignon blanc
Tempranillo
Berry, floral
Chenin blanc
Colombard
White Wine
Rosé Wine
For fruit-forward Rhône-style wines
In 1992, Lalvin ICV GRE™ was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. ICV GRE™ is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, ICV GRE™ results in stable fresh-fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, ICV GRE™ is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with ICV GRE™ from more balanced maturity fruit emphasize red fruit and higher volume, and are complemented by blending rosés fermented with Lalvin ICV D21®.Fermentation Speed
Moderate
Glycerol Production
High
Lag Phase
Short
Nitrogen Needs
High
Alcohol Tolerance
15 %
Volatile Acidity
Moderate
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Acetaldehyde Production
Low
