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.

Brand

Lalvin

Technical Data Sheet Additional Information Request information

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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