Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
Selected by the ICV in Côte Rotie
Espèce
Saccharomyces cerevisiae cerevisiae
Facteur de competitivité
Actif
Contribution sensorielle
Enhances varietal character
Cabernet Franc
Plum, Spice
Cabernet Sauvignon
Ageable tannins
Grenache
Plum, Spice
Merlot
Plum, Spice, Ageable tannins
Nebbiolo
Licorice, Tannin intensity, Color stability
Petite Syrah
Spice, Black pepper, Structural enhancement
Sangiovese
Floral, Tannin intensity
Syrah
Spice, Structural enhancement, Color stability
Tempranillo
Floral, Tannin intensity
Zinfandel
MIneral, Black pepper, Spice
Vin blanc
To enhance tannin structure
Lalvin ICV D80® was isolated by Dominique Delteil of the ICV in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment musts high in sugar and polyphenols. With proper nutrition, aeration and fermentation temperatures below 28°C, ICV D80® will ferment up to 16% alcohol. ICV D80® brings high foremouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best strains for contributing big tannin volume and is characterized by ripe fruit, smoke and a licorice finish. When blended with wines fermented with Lalvin ICV D254® or Syrah, wines fermented with ICV D80® bring more tannin intensity to the blend.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.
15 °C
H₂S 170 ppm
Bas
H₂S 60 ppm
Bas
Production d'éthanal
Basse
