Levaduras
Bacterias
Nutrientes / Protectores
Levaduras Inactivadas Específicas
Enzimas
Quitosano
Soluciones para Viticultura
ICV, INRA and SupAgro Montpellier, Francia
Especie
Saccharomyces cerevisiae cerevisiae
Factor de competitividad
Activo
Contribución organoléptica general
Esters
Grenache
Rosé,
Merlot
Syrah
Rosé,
Vino blanco
Vino rosado
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.Velocidad de fermentación
Moderada
Fase de latencia
Muy corta
Necesidades de nitrógeno
Bajo
Tolerancia al alcohol
16 %
Acidez volátil
Muy baja
SO₂ Producción
Muy baja
Temperatura máx.
30 °C
Temperatura mín.
12 °C
Producción de acetaldehído
Muy baja
