LALVIN DV10™
(Saccharomyces cerevisiae bayanus)

Champagne selection for primary and secondary fermentation

Brand

LALVIN

Not all products are available in all markets nor associated claims in all regions.

Technical Data Sheet Additional Information Request information

Product details

LALVIN DV10™ was selected in the Champagne region and is approved by the CIVC in Epernay. LALVIN DV10™ has strong fermentation kinetics over a wide temperature range and relatively low nitrogen demands. LALVIN DV10™ is famous for its ability to ferment under stressful conditions of low pH, high total SO2 and low temperature. Low foaming and low VA production characterize it. LALVIN DV10™ is considered a clean fermenter that respects varietal character and avoids the harsh sensory contributions of other one-dimensional “workhorse” yeasts, such as Prise de Mousse. It is classified as a Saccharomyces cerevisiae bayanus.

Selected by Isolated in the famous French region of high-quality sparkling wine,validated and recommended by the microbiology laboratory at the Pôle Technique et Environnement of CIVC, Epernay France