Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
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 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
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
Réaction à l'ajout d'oxygène
Modérée
