Détails du produit

catalog

Lalvin ICV D21

Selected by the ICV Languedoc, France

Espèce
Saccharomyces cerevisiae cerevisiae

Facteur de competitivité
Actif

Contribution sensorielle
Enhances varietal aromas

Cabernet Franc
Berry, Rosé style

Cabernet Sauvignon
Berry, Ageable tannins

Merlot
Berry, Ageable tannins

Nebbiolo
Plum jam, tannin intensity, color stability

Petite Syrah
Fruit

Pinot Noir
Red fruit

Roussanne
Citrus

Sangiovese
Berry, Tannin intensity, Mid-palate enhancement, Color stability

Syrah
Fruit, Color stability

Tempranillo
Berry, Tannin intensity, Mid-palate enhancement

Zinfandel
Berry

Vin rouge

Vin blanc

Vin rosé

The “terroir” yeast

Lalvin ICV D21® was isolated in 1999 from the Pic Saint Loup Languedoc “terroir” during a special regional program run by the Institut Coopératif du Vin (ICV) Natural Micro-Flora Observatory and Conservatory. ICV D21® was selected for fermenting red wines with stable color, intense fore-mouth, mid-palate tannin structure, and fresh aftertaste. Unlike most wine yeasts, ICV D21® contributes both higher acidity and positive polyphenol-reactive polysaccharides. Strong interactions of the polysaccharides with the floral and fruity volatile compounds contribute to a more stable aromatic profile in the mouth. These attributes avoid the development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet sauvignon, Merlot and Syrah. During fermentation, ICV D21® produces very few sulfides, and it is also noted for its good fermentation performance, even under high temperature and low nutrient conditions. It allows for the expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet sauvignon. When blended with wines fermented with Lalvin 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. ICV D21® is also used in very ripe white grapes, barrel fermented to develop fresh fruit aromas, volume and acidity that complement wines fermented with Enoferm ICV D47™ in blends. Rosé wines fermented with ICV D21® have enhanced red fruit, fore-mouth volume and balance, making it the perfect blending complement to rosé wines fermented with Lalvin ICV GRE™.

Vitesse de fermentation
Modérée

Production de glycérol
Élevée

Phase de latence
Très courte

Compatibilité FML
Recommandée

Besoin en Azote
Bas

Tolérance à l'alcool
16 %

Acidité volatile
Élevée

Production de SO₂
Modérée

Température max.
30 °C

Température min.
16 °C

H₂S 170 ppm
Bas

H₂S 60 ppm
Bas

Utilisation en co-inoculation
Très recommandée

Réaction à l'ajout d'oxygène
Basse

Production d'éthanal
Basse

Download free application

télécharger ultérieurement