LALVIN DV10™
(Saccharomyces cerevisiae bayanus)
Epernay selection for primary and secondary fermentation
Détails du produit
LALVIN DV10™ was selected in the Epernay region and is validated and recommended by the microbiology laboratory at the Pôle Technique et Environnement of approved of 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.
Sélectionné par 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
Types de vins
Information technique
- Contribution organoleptique générale : neutre
- Facteur de compétitivité : Actif
- Température minimale : 10 °C
- Température maximale: 35 °C
- Besoins nutritionnels: Faibles
- Compatibilité FML : neutre
- Production de SO2: Elevée
- Vitesse de fermentation : rapide
- Tolérance à l'alcool : 18 %
- Production de glycérol : Modérée
Documentation sur le produit
Cépages recommandés
- Cabernet Sauvignon: Ageable Tannins
- Chardonnay: Citrus
- Craft Cider: Tannin Intensity
- Pinot Gris: Floral, Melon/Pear
- Riesling: Floral, Apple
- Sauvignon blanc: Grassy/Asparagus
- Viognier: Floral
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