LALVIN ICV OKAY™
(Saccharomyces cerevisiae cerevisiae)

For Young, Fresh and Aromatic Wines
  • Geeignet für Biowein (EU 2018/848)
  • Geeignet für NOP
  • Vegan

Marke
LALVIN
ProduktdetailsWeintypTechnische InformationProduktdokumentation
ProduktbeschreibungDokumentation

Produktdetails

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 YSEO 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 YSEO 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.

Ausgewählt von ICV. INRA and SupAgro Montpellier, France

Weintyp

Rotwein
Weißwein
Roséwein

Technische Information

  • Allgemeiner sensorischer Beitrag: Esters
  • Killerfaktor: Activ
  • Mindesttemperatur: 12 °C
  • Maximale Temperatur: 30 °C
  • Nährstoffbedarf: Niedrig
  • MLF kompatibilität : Nachdrücklich empfohlen
  • SO2-Produktion: Sehr niedrig
  • Gärungsrate: Mittel
  • Alkohol toleranz : 16 %

Produktdokumentation