Lalvin DV10™
(Saccharomyces cerevisiae bayanus)
Product details
Lalvin DV10™ was selected in the Champagne region and is approved by the CIVC in Epernay. DV10™ has strong fermentation kinetics over a wide temperature range and relatively low nitrogen demands. DV10™ is famous for its ability to ferment under stressful conditions of low pH, high total SO2 and low temperature. Low foaming and low VA production characterize it. DV10™ is considered a clean fermenter that respects varietal character and avoids the harsh sensory contributions of other one-dimensional “workhorse” yeasts, such as Prise de Mousse. It is classified as a Saccharomyces cerevisiae bayanus.
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
- Competitive factor: Active
- Minimum temperature: 10 °C
- Maximum temperature: 35 °C
- Nutritional needs: Low
- MLF compatibility: Recommended
- SO2production: High
- Fermentation rate: Fast
- Alcohol tolerance: 17 %
- Glycerol production: Moderate
Product documentation
Pairing
- Cabernet Sauvignon: Ageable tannins
- Chardonnay: Citrus
- Colombard
- Gewürztraminer: Spice, Citrus
- Pinot Blanc
- Pinot Gris: Floral, Melon/Pear
- Pinot Noir
- Riesling: Floral, Apple
- Sauvignon blanc: Grassy/Asparagus
- Semillon
- Sparkling Wine Base
- Viognier: Floral
Related products
The original Prise de Mousse
For Young, Fresh and Aromatic Wines
Very low H2S, SO2 and acetaldehyde wine yeast to express the sensory potential of varietal white wine