LALVIN DV10™
(Saccharomyces cerevisiae bayanus)

Epernay selection for primary and secondary fermentation
  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Brand
LALVIN
Product detailsWine typesTechnical informationProduct documentationPairing
Product DescriptionDocumentation

Product details

LALVIN DV10™ was selected in the Epernay region and is validated and recommended by the microbiology laboratory at the Pôle Technique et Environnement of approved of CIVC in Epernay. DV10™ has strong fermentation kinetics over a wide temperature range and relatively low nitrogen demands. 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. 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

Wine types

Red
White
Sparkling

Technical information

  • General sensory contribution: Neutral
  • Competitive factor: Active
  • Minimum temperature: 10 °C
  • Maximum temperature: 35 °C
  • Nutritional needs: Low
  • MLF compatibility: Neutral
  • SO2production: High
  • Fermentation rate: Fast
  • Alcohol tolerance: 18 %
  • Glycerol production: Moderate

Product documentation

Pairing

  • Cabernet Sauvignon: Ageable Tannins
  • Chardonnay: Citrus
  • Craft Cider: Tannin Intensity
  • Pinot Gris: Floral, Melon/Pear
  • Riesling: Floral, Apple
  • Sauvignon blanc: Grassy/Asparagus
  • Viognier: Floral