LALVIN ICV OKAY™
(Saccharomyces cerevisiae cerevisiae)
For Young, Fresh and Aromatic Wines
Brand
LALVIN
Product details
LALVIN ICV OKAY™ is the result of a collaboration between the scientific Institut Coopératif du Vin (ICV) group, Lallemand, Sup’Agro and the INRAE Montpellier. The innovation is based on successive backcrosses of an excellent fermenting wine yeast and a yeast with very low production of sulfur compounds such as H2S. The resulting LALVIN ICV OKAY™ yeast combines reliable fermentation performance and very low production of SO2, H2S and acetaldehyde. Very malolactic-bacteria compatible.
Wine types
Technical information
- General sensory contribution: Sulfur compound management
- Competitive factor: Active
- Minimum temperature: 12 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- MLF compatibility: Strongly recommended
- SO2production: Very low
- Fermentation rate: Fast
- Alcohol tolerance: 16 %
Product documentation
Pairing
- Grenache
- Merlot
- Syrah
Related products
