LALVIN ICV TANDEM™
(Saccharomyces cerevisiae and Torulaspora delbrueckii)
An innovative solution for quality and creative wines
Product details
Torulaspora delbrueckii TD291 selection have required several years of research by Lallemand to offer a strain benefiting from good capacity for implantation, good viability and which can be proposed as active dry yeast. The Institut Coopératif du Vin (ICV®) has selected in its collection a Saccharomyces cerevisae yeast (SC 746) based on trials conducted in experimental wineries to ensure both the effectiveness and sensory complementarity with Torulaspora delbrueckii TD291. LALVIN ICV Tandem™ is a pack composed by the two yeast species, specifically adapted to the fermentation of white and rosé. The synergy between these two yeasts meets perfectly the quality requirements of the market of premium wines. Sequential inoculation enables controlled development of wines aromatic complexity by favouring the perception of certain esters without overwhelming the wines. LALVIN ICV Tandem™ meets the winemaker expectations looking for quality and creativity, offering a new and original sensory profile to the wine. LALVIN ICV Tandem™ contributes to the differentiation and development of your high-end white and rosé.
Wine types
Technical information
- General sensory contribution: Esters
- Competitive factor: Sensitive
- Minimum temperature: 16 °C
- Maximum temperature: 20 °C
- Nutritional needs: No-info
- MLF compatibility: Strongly recommended
- SO2production: Very low
- Fermentation rate: Slow
- Alcohol tolerance: 14 %
- Glycerol production: Very high
Product documentation
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