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LALVIN ICV OKAY™
(Saccharomyces cerevisiae cerevisiae)
For Young, Fresh and Aromatic Wines
Detalles del producto
LALVIN ICV OKAY™ is the result of a collaboration between the scientific Institut Coopératif du Vin (ICV) group, Lallemand, Sup’Agro and the INRAE Montpellier. The innovation is based on successive backcrosses of an excellent fermenting wine yeast and a yeast with very low production of sulfur compounds such as H2S. The resulting LALVIN ICV OKAY™ yeast combines reliable fermentation performance and very low production of SO2, H2S and acetaldehyde. Very malolactic-bacteria compatible.
Tipos de vino
Información técnica
- Contribución sensorial general: Sulfur compound management
- Factor de competitividad: Activo
- Temperatura mínima: 12 °C
- Temperatura máxima: 30 °C
- Requisitos nutricionales: Baja
- Compatibilidad FML : Muy recomendada
- Producción de SO2: Muy baja
- Velocidad de fermentación: Rápida
- Alcohol max : 16 %
Documentación del producto
Maridaje
- Grenache
- Merlot
- Syrah