Lalvin ICV Thermo Premium
(Saccharomyces cerevisiae)
For Thermovinication
Nem todos os produtos estão disponíveis em todos os mercados, nem as alegações associadas permitidas em todas as regiões.
Detalhes do produto
In thermovinification winemaking process, alcoholic fermentation control and sensory goal achievement are the two major challenges to success. In this context, the choice of the yeast is particularly important and significantly contributes to your success. To assist you in this process, the Institut Coopératif du Vin (ICV®) offers a new mix of yeasts: Lalvin ICV Thermo Premium®. This mix has been designed and validated by ICV for thermovinification workshops. Complementarity between these two yeasts provides a low-latency, high resistance to alcohol and high kinetics efficiency. Fermentative qualities of Lalvin ICV Thermo Premium® allows you to limit risk of complicated end of alcoholic fermentation. Better control of your process and complementary action of yeast Lalvin ICV Thermo Premium® contribute to the achievement of your wine goal : • An varietal and fruity aromatic expression • Mouthfeel without final aggressiveness, even on juice from grapes ripe enough • A coating tannic structure including on grapes with phenolic maturity imperfect, with good color stability.
Selecionado por Selected by Institut Coopératif du Vin, France
Tipos de vinho
Informação técnica
- Contribuição sensorial geral: Varietal characters
- Fator competitivo: Ativo
- Requisitos nutricionais: Moderada
- Compatibilidade de FML : Recomendado
- Produção de SO2: Baixa
- Velocidade de fermentação: Moderada
- Tolerância ao álcool : 16 %
Documentação do produto
Produto relacionado
Para seguridad fermentativa y volumen en boca
The “terroir” yeast
For Pinot noir with color and structure
High End yeast for Malbec