Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
ICV. INRA and SupAgro Montpellier, France
Espèce
Saccharomyces cerevisiae cerevisiae
Facteur de competitivité
Actif
Contribution sensorielle
Sulfur compound management
Grenache
Rosé,
Merlot
Syrah
Rosé,
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
Modérée
Phase de latence
Très courte
Besoin en Azote
Bas
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
