Lalvin ICV D254™
(Saccharomyces cerevisiae cerevisiae)

Popularity plus. Favours fruit expression in whites and reds while enhancing mid-palate mouthfeel; adding after taste qualities by softening acidity and tannins.

Brand

Lalvin

Technical Data Sheet Additional Information Request information

Product details

ICV D254 was selected by the Institut Coopératif du Vin (ICV) in 1998 from Shiraz fermentations in Gallician, south of the Rhône Valley. Recommended for all red wine and Chardonnay. Enhanced mouthfeel due to its production of polysaccharides. In red wines, ICV D254 contributes to fore-mouth volume, enhanced mid-palate mouthfeel, smooth tannins and a mildly spicy finish. Red wines made with ICV-D254 may be blended with ICV D80 or ICV D21 to create more concentrated, full-bodied wines. In unripe reds, ferment 25 to 50% of the batch with ICV D254 and the balance with ICV GRE to help mask vegetative character. In Chardonnay, produces nutty aromas and creamy mouthfeel, and can be used as a complement to Lalvin ICV D47 in Chardonnay

Selected by Selected by ICV in the Côtes du Rhône, France

Wine types

Technical information

General sensory contribution: Enhances complexity and palate volume in red and white wines.
Competitive factor: Neutral
Minimum temperature: 15 °C
Maximum temperature: 28 °C
Nutritional needs: Moderate
MLF compatibility: Strongly recommended
SO₂production: Low
Fermentation rate: Moderate
Alcohol tolerance: 16 %
Glycerol production: Moderate

Product documentation

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