Lalvin DV10™
(Saccharomyces cerevisiae bayanus)
Product details
Lalvin DV10™ was isolated in the famous French region of high-quality wine, validated and recommended by the microbiology laboratory at the Pole Technique, et Environnement of CIVC, Epernay France. Recommended for white and red table wines where a rapid, neutral fermentation is required. Lalvin DV10™ demonstrates strong fermentation kinetics under stressful conditions of low pH, high total SO2 and low temperature. A clean fermenter that respects varietal character, and typically results in softer palate than can be found with other one-dimensional “workhorse” strains. Also recommended for late harvest hites. Compatible for malolactic fermentation.
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
Technical information
- General sensory contribution: Neutral and elegant
- Competitive factor: Active
- Minimum temperature: 10 °C
- Maximum temperature: 35 °C
- Nutritional needs: Low
- MLF compatibility: Recommended
- SO2production: High
- Fermentation rate: Fast
- Alcohol tolerance: 18 %
- Glycerol production: Moderate
Product documentation
Related products
Robust, reliable & neutral – useful for a wide range of applications; original strain not to be under estimated.
A workhorse strain for fresh aromatic and clean white, rose and red wines. A QTL yeast with low to no SO2, H2S and acetaldehyde production.
For fresh, fruity nouveau wines. Has the ability to degrade malic acid.
Ideal for white varieties to promote varietal character, enhance aromatics and mouthfeel. A QTL yeast with low to no H2S, SO2 and acetaldehyde.