Lalvin ICV D21

(Saccharomyces cerevisiae cerevisiae)

Lalvin ICV D21® wurde aus einem der besten Terroirs im Languedoc selektiert. Der Hefestamm ist für seine vielfältige Anwendung in Weiß-, Rosé- und Rotwein bekannt. gute Farbstabiliserung Lalvin ICV D21® for fermenting red wines with stable color, intense fore-mouth and mid-palate tannin structure, and fresher aftertaste. Unlike most wine yeasts, Lalvin ICV D21® contributes polysaccharides and retains higher acidity. These attributes inhibit development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah. During fermentation, Lalvin ICV D21® produces very few sulphur compounds. It allows the expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet Sauvignon. When blended with wines fermented with Lalvin ICV D254® and Lalvin ICV D80®, Lalvin ICV D21® brings fresher, deep fruit and continuous intense sensations beginning in the fore-mouth and carrying through to the aftertaste.

Ausgewählt von ICV Languedoc, France