Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
ICV. INRA and SupAgro Montpellier, France
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Esters
Grenache
Rosé,
Merlot
Syrah
Rosé,
Chardonnay
Colombard
Cabernet Sauvignon
Ice wine/late harvest
Botrytised grapes
White Wine
Rosé Wine
For Young, Fresh and Aromatic Wines
The selection of the Lalvin ICV OKAY® yeast was the focus of research seeking to identify a new mechanism responsible for the control of SO2 and H2S production in wines. In collaboration with the INRA and SupAgro Montpellier, France, Lallemand and the ICV have selected Lalvin ICV OKAY® yeast for its special abilities to produce very low levels of SO2 and H2S while completing rapid alcoholic fermentation under a broad range of winemaking conditions. Furthermore, the low acetaldehyde production of Lalvin ICV OKAY® yeast is a great asset in helping to stabilize wines with low to moderate SO2 levels. Recommended for fresh and aromatic wines, even in low temperature and NTU conditions. Patent application by INRA.Fermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
Low
Alcohol Tolerance
16 %
Volatile Acidity
Very low
SO₂ Production
Very low
Max. Temperature
30 °C
Min. Temperature
12 °C
Acetaldehyde Production
Very low
