Lalvin ICV OKAY™
(Saccharomyces cerevisiae cerevisiae)
Product details
The selection of the Lalvin ICV OKAY™ yeast was the focus of research seeking to identify a new mechanism responsible for the control of SO2 and H2S production in wines. In collaboration with the INRA and SupAgro Montpellier, France, Lallemand and the ICV have selected Lalvin ICV OKAY™ yeast for its special abilities to produce very low levels of SO2 and H2S while completing rapid alcoholic fermentation under a broad range of winemaking conditions. Furthermore, the low acetaldehyde production of Lalvin ICV OKAY™ yeast is a great asset in helping to stabilize wines with low to moderate SO2 levels. Recommended for fresh and aromatic wines, including high sugar fermentations. Patent application by INRA.
Wine types
Technical information
- General sensory contribution: Clean, fresh, aromatic with some Esters
- 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
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