Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of complex whites with citrus and floral notes, and for full-bodied, barrel fermented Chardonnay and other white varietals. When left on lees, ripe, spicy aromas with tropical and citrus notes are developed. Lalvin ICV-D47 is a high polysaccharide producer known to accentuate fruit characteristics and bring volume and complexity to white wines.
Côtes du Rhône
Saccharomyces cerevisiae cerevisiae
Competitive factor K2
Average alcohol tolerance up to 14%
Short lag phase
Moderate fermentation rate
Optimal fermentation temperature: 15°C to 20°C
Sensitive to low temperatures (below 15°C) in clarified juices
Low requirement in assimilable nitrogen
Low production of acetaldehyde
Low production of volatile acidity
very low final level of SO2 production at the end of fermentation
Low production of H2S
Low foam formation
MLF friendly with Oenococcus oeni bacteria
Average requirement in O2 (necessary for the synthesis of survival factors)
White, Red and Rose winemaking: 25 to 40 g/hl
Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.
Rehydrate Lalvin ICV-D47 in 5 times its weight of water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
– The total rehydration duration should never exceed 45 minutes
– Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand)
– It is essential to rehydrate the yeast in a clean container.
– Initial rehydration in must is not advisable.