Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
Selected by the ICV in Cornas - Côtes du Rhône, France
Espèce
Saccharomyces cerevisiae cerevisiae
Facteur de competitivité
Actif
Contribution sensorielle
Enhances varietal character
Gewürztraminer
Flint stone/Mineral, Citrus
Grenache
Berry, Rosé style
Merlot
Berry
Nebbiolo
Berry
Petite Syrah
Fruit, Spice
Pinot Gris
Melon/Pear, Rich mouthfeel
Riesling
Tropical fruit
Roussanne
Volume
Sangiovese
Berry
Sauvignon blanc
Pear/Melon
Syrah
Fruit, Spice, Violet
Tempranillo
Berry
Viognier
Tropical fruit, Rich mouthfeel
Vin blanc
Vin rosé
For fruit-forward Rhône-style wines
In 1992, Lalvin ICV GRE™ was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. ICV GRE™ is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, ICV GRE™ results in stable fresh-fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, ICV GRE™ is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with ICV GRE™ from more balanced maturity fruit emphasize red fruit and higher volume, and are complemented by blending rosés fermented with Lalvin ICV D21®.Vitesse de fermentation
Modérée
Production de glycérol
Élevée
Phase de latence
Courte
Besoin en Azote
Modéré
Tolérance à l'alcool
15 %
Acidité volatile
Modérée
Production de SO₂
Basse
Température max.
30 °C
Température min.
15 °C
H₂S 170 ppm
Bas
H₂S 60 ppm
Bas
Production d'éthanal
Basse
