LALVIN ICV-D47™ Wine Yeast 5 g
For complex Chardonnay
This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.
The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however, be sure to supplement with yeast nutrients, especially usable nitrogen.
Short lag phase and moderately vigorous fermentation
Low relative nitrogen demand (under controlled laboratory conditions)
Very low H2S production
Alcohol tolerance of up to 15% v/v (depending on fermentation conditions)
Low SO2 production
Fermentation temperature: 15-30°C (59-86°F)
Competitive killer factor: yes
Malolactic-bacteria compatibility: very high
Low foam producer
Alcohol Tolerance %: 12-14. Dry whites & blush wines.
For complex Chardonnay
This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.
The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however, be sure to supplement with yeast nutrients, especially usable nitrogen.
Short lag phase and moderately vigorous fermentation
Low relative nitrogen demand (under controlled laboratory conditions)
Very low H2S production
Alcohol tolerance of up to 15% v/v (depending on fermentation conditions)
Low SO2 production
Fermentation temperature: 15-30°C (59-86°F)
Competitive killer factor: yes
Malolactic-bacteria compatibility: very high
Low foam producer
Alcohol Tolerance %: 12-14. Dry whites & blush wines.
For complex Chardonnay
This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.
The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however, be sure to supplement with yeast nutrients, especially usable nitrogen.
Short lag phase and moderately vigorous fermentation
Low relative nitrogen demand (under controlled laboratory conditions)
Very low H2S production
Alcohol tolerance of up to 15% v/v (depending on fermentation conditions)
Low SO2 production
Fermentation temperature: 15-30°C (59-86°F)
Competitive killer factor: yes
Malolactic-bacteria compatibility: very high
Low foam producer
Alcohol Tolerance %: 12-14. Dry whites & blush wines.
