Détails du produit


Lalvin ICV OKAY®

ICV. INRA and SupAgro Montpellier, France

Saccharomyces cerevisiae cerevisiae

Facteur de competitivité

Contribution sensorielle
Sulfur compound management




Vin rouge

Vin blanc

Vin rosé

For Young, Fresh and Aromatic Wines

The selection of the Lalvin ICV OKAY® yeast was the focus of research seeking to identify a new mechanism responsible for the control of SO2 and H2S production in wines. In collaboration with the INRA and SupAgro Montpellier, France, Lallemand and the ICV have selected Lalvin ICV OKAY® yeast for its special abilities to produce very low levels of SO2 and H2S while completing rapid alcoholic fermentation under a broad range of winemaking conditions. Furthermore, the low acetaldehyde production of Lalvin ICV OKAY® yeast is a great asset in helping to stabilize wines with low to moderate SO2 levels. Recommended for fresh and aromatic wines, even in low temperature and NTU conditions. Patent application by INRA.

Vitesse de fermentation

Phase de latence
Très courte

Besoin en Azote

Tolérance à l'alcool
16 %

Acidité volatile
Très basse

Production de SO₂
Très basse

Température max.
30 °C

Température min.
12 °C

Production d'éthanal
Très basse

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