Détails du produit

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Lalvin ICV D254™

Selected by ICV in the Côtes du Rhône, France

Espèce
Saccharomyces cerevisiae cerevisiae

Facteur de competitivité
Neutre

Contribution sensorielle
Enhance varietal aromas

Cabernet Franc
Plum, Color stability

Cabernet Sauvignon
Berry, Jam, Color stability, Round mouthfeel

Chardonnay
Stone fruit, Nuts, Volume

Merlot
Plum, Color stability

Petite Syrah
Fruit, Spice, Structural enhancement

Roussanne
Spice, Volume, Mineral

Sangiovese
Plum, Tannin intensity, Mid-palate enhancement

Sauvignon blanc
Rich mouthfeel

Syrah
Fruit, Spice, Structural enhancement, Color stability

Tempranillo
Plum, Tannin intensity, Mid-palate enhancement

Viognier
Stone fruit, Spice

Zinfandel
Berry, Plum

Vin rouge

Vin blanc

Vin rosé

For mouthfeel in Mediterranean-style reds

Lalvin ICV D254® was selected by the ICV in 1998 from Syrah fermentations in Gallician, south of the Rhône Valley. In red wines, ICV D254® promises high fore-mouth volume, big mid-palate mouthfeel, intense fruit concentration, smooth tannins and a mildly spicy finish. Red wines made with ICV D254® may be blended with Lalvin ICV D80® or ICV D21® to create more concentrated, full-bodied wines. In unripe reds, ferment 25% to 50% of the lot with ICV D254® and the balance with Lalvin ICV GRE™ to help mask vegetative character. As a complement to Lalvin CY3079®, winemakers use ICV D254® for fermenting Chardonnay with nutty aromas and creamy mouthfeel. Very malolactic bacteria compatible.

Vitesse de fermentation
Modérée

Production de glycérol
Modérée

Phase de latence
Très courte

Compatibilité FML
Fortement recommandée

Besoin en Azote
Modéré

Tolérance à l'alcool
16 %

Acidité volatile
Modérée

Production de SO₂
Basse

Température max.
28 °C

Température min.
12 °C

H₂S 170 ppm
Bas

H₂S 60 ppm
Bas

Utilisation en co-inoculation
Très recommandée

Réaction à l'ajout d'oxygène
Modérée

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