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Lalvin ICV OKAY™

ICV. INRA and SupAgro Montpellier, Francia

Espécie
Saccharomyces cerevisiae cerevisiae

Fator competitivo
Ativo

Contribuição Sensorial Geral
Esters

Grenache
Rosé,

Merlot

Syrah
Rosé,

Tinto

Branco

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.

Velocidade de fermentação
Moderado

Fase de latência
Muito curto

Necessidades de nitrogénio
Baixo

Tolerância ao álcool
16 %

Acidez volátil
Muito baixo

Produção de SO₂
Muito baixo

Temp. máx.
30 °C

Temp. mín.
12 °C

Produção de acetaldeído
Muito baixo

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