LALVIN ICV D254™
(Saccharomyces cerevisiae cerevisiae)
For mouthfeel in Mediterranean-style reds
Produktdetails
LALVIN ICV D254 was selected by the ICV in 1998 from Syrah fermentations in Gallician, south of the Rhône Valley. In red wines, LALVIN ICV D254 YSEO promises high fore-mouth volume, big mid-palate mouthfeel, intense fruit concentration, smooth tannins and a mildly spicy finish. Red wines made with LALVIN ICV D254 YSEO may be blended with LALVIN ICV D80 or LALVIN ICV D21 to create more concentrated, full-bodied wines. In unripe reds, ferment 25% to 50% of the lot with LALVIN ICV D254 YSEO and the balance with LALVIN ICV GRE to help mask vegetative character. As a complement to LALVIN CY 3079 YSEO, winemakers use LALVIN ICV D254 YSEO for fermenting Chardonnay with nutty aromas and creamy mouthfeel. Very malolactic bacteria compatible.
Weintyp
Technische Information
- Allgemeiner sensorischer Beitrag: Enhance varietal character
- Killerfaktor: Neutral
- Mindesttemperatur: 15 °C
- Maximale Temperatur: 28 °C
- Nährstoffbedarf: Mittel
- MLF kompatibilität : Nachdrücklich empfohlen
- SO2-Produktion: Niedrig
- Gärungsrate: Mittel
- Alkohol toleranz : 16 %
- Glycerinproduktion: Mittel
Produktdokumentation
Passende Produkte
Hefestamm besonders geeignet für komplexe, vollmundige Weine
For fruit-forward Rhône-style wines
Higher aromatic intensity in rosés and whites
Hefestamm geeignet für Rot- und Weißweine