Lalvin - ICV-D47 Yeast x 5g
Technical Data Sheet - Lalvin ICV-D47
Lalvin ICV-D47 is ideal for the barrel fermentation of white wines such as premium barrel fermented chardonnay. This yeast contributes to a round, soft palate with good weight. When left on lees spicy, tropical, citrus notes develop and wine is said to have a silky persistence.
Lalvin - ICV D47 Yeast x 5g (White Wine / Barrel Fermented Chardonnay)
Lalvin ICV-D47 is ideal for the barrel fermentation of white wines such as premium barrel fermented chardonnay. This yeast contributes to a round, soft palate with good weight. When left on lees spicy, tropical, citrus notes develop and wine is said to have a silky persistence.
ICV-D47 is a high polysaccharide producer which is known for its accentuated fruit and volume. The sensory profile of wines made with ICV-D47 demonstrate an enhanced aroma and flavour.
Lalvin ICV D47™ was isolated from must in the Côtes du Rhône region in France by ICV, Montpellier. Lalvin ICV D47™ was selected from 450 isolates collected between 1986-1990.
Dosage
White and rosé winemaking: 25 g/hl
Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.
How to Use
Rehydrate Lalvin ICV-D47 in 5 times its weight of potable water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
Notes:
– The total rehydration duration should never exceed 45 minutes
– Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand)
– It is essential to rehydrate the yeast in a clean container.
– Initial rehydration in must is not advisable.
Microbiological & Oenological Properties
Recommended for white and rosé red wine production.
Highly recommended for barrel fermentation
Saccharomyces cerevisiae var. cerevisiae
High dominance when inoculated into must containing high numbers of wild strains of Saccharomyces cerevisiae.
Desirable fermentation temperature: 15-30°C (59-86°F). It is recommended to start the ferment at 17°C (62°F) or higher.
This yeast is sensitive to low temperatures <15°C (59°F) in clarified juices.
Alcohol tolerance 15% v/v *subject to fermentation conditions.
Low relative nitrogen demand (under controlled laboratory conditions)
Short lag phase and moderate fermentation vigour.
Very low production of H2S under low YAN conditions.
Low-moderate production of SO2
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Description
Technical Data Sheet - Lalvin ICV-D47
Lalvin ICV-D47 is ideal for the barrel fermentation of white wines such as premium barrel fermented chardonnay. This yeast contributes to a round, soft palate with good weight. When left on lees spicy, tropical, citrus notes develop and wine is said to have a silky persistence.
Lalvin - ICV D47 Yeast x 5g (White Wine / Barrel Fermented Chardonnay)
Lalvin ICV-D47 is ideal for the barrel fermentation of white wines such as premium barrel fermented chardonnay. This yeast contributes to a round, soft palate with good weight. When left on lees spicy, tropical, citrus notes develop and wine is said to have a silky persistence.
ICV-D47 is a high polysaccharide producer which is known for its accentuated fruit and volume. The sensory profile of wines made with ICV-D47 demonstrate an enhanced aroma and flavour.
Lalvin ICV D47™ was isolated from must in the Côtes du Rhône region in France by ICV, Montpellier. Lalvin ICV D47™ was selected from 450 isolates collected between 1986-1990.
Dosage
White and rosé winemaking: 25 g/hl
Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.
How to Use
Rehydrate Lalvin ICV-D47 in 5 times its weight of potable water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
Notes:
– The total rehydration duration should never exceed 45 minutes
– Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand)
– It is essential to rehydrate the yeast in a clean container.
– Initial rehydration in must is not advisable.
Microbiological & Oenological Properties
Recommended for white and rosé red wine production.
Highly recommended for barrel fermentation
Saccharomyces cerevisiae var. cerevisiae
High dominance when inoculated into must containing high numbers of wild strains of Saccharomyces cerevisiae.
Desirable fermentation temperature: 15-30°C (59-86°F). It is recommended to start the ferment at 17°C (62°F) or higher.
This yeast is sensitive to low temperatures <15°C (59°F) in clarified juices.
Alcohol tolerance 15% v/v *subject to fermentation conditions.
Low relative nitrogen demand (under controlled laboratory conditions)
Short lag phase and moderate fermentation vigour.
Very low production of H2S under low YAN conditions.
Low-moderate production of SO2
