Lalvin ICV D254™
(Saccharomyces cerevisiae)
Favours fruit expression in whites and reds while enhancing mid-palate mouthfeel; adding after taste qualities by softening acidity and tannins.
Product details
LALVIN ICV D254™ is versatile and can be used in red and white winemaking. In red wines, LALVIN ICV D254™ contributes to volume, enhanced mid-palate mouthfeel, smooth tannins and a mildly spicy finish. It contributes medium intensity lifted fruit aromas (prune, blackberry, licorice) with high volume, extensive mid-palate with smooth tannins with a long finish. In Chardonnay, produces nutty aromas and creamy mouthfeel. This yeast is a high producer of polysaccharides and contributes to a round mouthfeel and good palate weight.
Selected by Selected by ICV in the Costieres de Nimes, 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
Pairing
- Chardonnay
- Sangiovese
- Syrah
- Tempranillo
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