.png)
Lalvin ICV Opale 2.0™
(Saccharomyces cerevisiae cerevisiae)
Product details
Lalvin ICV Opale 2.0™ exhibits a special ability to produce very low level of H2S and SO2. Moreover, the final level of acetaldehyde fermented with Lalvin ICV Opale 2.0™ will be a good asset to stabilize most wines with moderate SO2 level. Sensory attributes provide exotic, tropical and citrus fruit intensity. Lalvin ICV Opale 2.0™ is a good alternative to other selected wine yeast to obtain more freshness in wine.
Wine types
Technical information
- General sensory contribution: Enhance varietal aromas
- Competitive factor: Active
- Minimum temperature: 15 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- SO2production: Very low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: Moderate
Product documentation
Related products
Hybrid yeast. Distinctive fruity and floral notes with mouthfeel. A high releaser & converter of thiols, resulting in wines with high 4MMP, 3MH & 3MHA.
Suited to early drinking white and red styles; its reliability in fermenation favours upfront expression of aromatics.
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.