Détails du produit

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Lalvin ICV GRE™

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 rouge

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

Compatibilité FML
Fortement recommandée

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

Utilisation en co-inoculation
Très recommandée

Production d'éthanal
Basse

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