Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
Selected by the ICV in the Côtes du Rhône, France
Espèce
Saccharomyces cerevisiae cerevisiae
Facteur de competitivité
Actif
Contribution sensorielle
Enhances varietal character
Chardonnay
Stone fruit, Nuts, Volume, Citrus
Gewürztraminer
Flint stone/Mineral, Rose
Pinot Gris
Tropical fruit, Rich mouthfeel
Riesling
Apple, Rose, Peach
Roussanne
Spice, volume
Sauvignon blanc
Citrus, Rich mouthfeel
Viognier
Stone fruit, Spice, Rich mouthfeel
Vin blanc
Vin rosé
For complex whites with citrus and floral notes
Lalvin ICV D47™ is a Côtes du Rhône isolate from Suze-la-Rousse for the production of fullbodied barrel fermented Chardonnay and other white varietals. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV D47™ is a high polysaccharide producer known for its accentuated fruit and great volume. On most white grape varieties, this yeast elaborates wines with ripe stable fruits or jam-like aromas. Thanks to these aromas, the cuvées fermented with the ICV D47™ are a good source of complexity in the blends. Moreover, ICV D47™ contributes to the wine’s silkiness and persistence. Excellent results are obtained for the production of top-of-the-range Chardonnay fermented in barrels, especially when blended with Lalvin ICV D21® fermented Chardonnays.Vitesse de fermentation
Modérée
Production de glycérol
Élevée
Phase de latence
Très courte
Besoin en Azote
Bas
Tolérance à l'alcool
15 %
Acidité volatile
Modérée
Production de SO₂
Modérée
Température max.
30 °C
Température min.
15 °C
H₂S 170 ppm
Bas
H₂S 60 ppm
Bas
Réaction à l'ajout d'oxygène
Modérée
Production d'éthanal
Basse
