Lalvin ICV D21

(Saccharomyces cerevisiae)

LALVIN ICV D21™ was isolated in 1999 from the Pic Saint Loup Languedoc region during the ICV's Natural Micro-Flora Observatory and Conservatory program and was selected for its ability to ferment wines with high colour stability and palate structure. Unlike most wine yeasts, LALVIN ICV D21™ contributes to higher acidity bringing freshness to wines. LALVIN ICV D21™ releases polyphenol reactive polysaccharides which contribute to a round mid-palate intensity. These attributes tend to reduce the expression of cooked jam in highly mature and concentrated Cabernet Sauvignon, Merlot and Shiraz. It contributes to a stable aromatic profile with significant floral and fruity volatile compounds biosynthesis (β-ionone, ethyl hexanoate). It allows for the expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet Sauvignon. Noted as a reliable fermenter, even under high temperature and low nutrient conditions. When blended with wines fermented with ICV D254 and ICV D80, ICV D21 brings fresher, sustained intense fruit and lively sensations beginning in the fore-mouth and carrying through to the aftertaste.

Selected by Selected by the ICV Languedoc, France