Lalvin ICV OKAY™
(Saccharomyces cerevisiae cerevisiae)

For Young, Fresh and Aromatic Wines

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Product detailsWine typesTechnical informationProduct documentationPairing
Product DescriptionDocumentation

Product details

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.

Selected by ICV. INRA and SupAgro Montpellier, France

Wine types


Technical information

  • General sensory contribution: Esters
  • Competitive factor: Active
  • Minimum temperature: 12 °C
  • Maximum temperature: 30 °C
  • Nutritional needs: Low
  • MLF compatibility: Strongly recommended
  • SO2production: Very low
  • Fermentation rate: Moderate
  • Alcohol tolerance: 16 %

Product documentation


  • Cabernet Sauvignon
  • Chardonnay
  • Merlot
  • Syrah