Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by ICV in the Côtes du Rhône, France
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Neutral
General Sensory Contribution
Enhance varietal character
White Wine
Rosé Wine
For mouthfeel in Mediterranean-style reds
ICV D254 was selected by the Institut Coopératif du Vin (ICV) in 1998 from Shiraz fermentations in Gallician, south of the Rhône Valley. Recommended for all red wine and Chardonnay and other barrel-fermented white wines. Enhanced mouthfeel due to its production of polysaccharides. In red wines, ICV D254 contributes to fore-mouth volume, enhanced mid-palate mouthfeel, smooth tannins and a mildly spicy finish. Red wines made with ICV-D254 may be blended with ICV D80 or ICV D21 to create more concentrated, full-bodied wines. In unripe reds, ferment 25 to 50% of the batch with ICV D254 and the balance with ICV GRE to help mask vegetative character. In Chardonnay, produces nutty aromas and creamy mouthfeel, and can be used as a complement to Lalvin ICV D47 in ChardonnayFermentation Speed
Moderate
Glycerol Production
Moderate
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
16 %
Volatile Acidity
Moderate
SO₂ Production
Low
Max. Temperature
28 °C
Min. Temperature
15 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
Moderate