Lallemand Brewing

Lalvin ICV-D47

A high polysaccharide producer known for its accentuated fruit and volume. Ideal for barrel fermentation of white wines. Lalvin ICV D47™ was isolated from must in the Côtes du Rhône region in France by ICV, Montpellier. Lalvin ICV D47™ was selected from 450 isolates collected between 1986-1990. The sensory profile of wines made with Lalvin ICV D47™ demonstrate an enhanced aroma and flavour. This can be partially attributed to high β-glucosidase activity. It tends to allow the expression of good levels of terpenes, including citronellol, nerol and geraniol. Due to the release of polysaccharides into the must during fermentation, this yeast contributes to a round, soft palate with good weight. This process can also result in the stability of aromatic compounds. Highly recommended for the production of premium, barrel fermented Chardonnay. When left on lees spicy, tropical, citrus notes develop and the wine is said to have a silky persistence.

Côtes du Rhône

• Recommended for white and rosé red wine production.
Highly recommended for barrel fermentation
• Saccharomyces cerevisiae var. cerevisiae
• High dominance when inoculated into must containing high numbers of wild strains of Saccharomyces cerevisiae.
• Desirable fermentation temperature: 15-30°C (59-86°F). It is recommended to start the ferment at 17°C (62°F) or higher.
This yeast is sensitive to low temperatures <15°C (59°F) in clarified juices.
• Alcohol tolerance 15% v/v *subject to fermentation conditions.
• Low relative nitrogen demand (under controlled laboratory conditions)
• Short lag phase and moderate fermentation vigour.
• Very low production of H2S under low YAN conditions.
• Low-moderate production of SO2

White, Red and Rose winemaking:

25g/hL of Active Dried Yeast (this will provide an initial cell population of approximately 5 x10^6 viable cells/mL)

Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.

1) Add 300g (10.6oz) of Go-Ferm Protect Evolution™ to 6L (1.5gal) of 40-43°C (104-110°F) clean, chlorine free water.
Stir until an homogenous suspension free of lumps is achieved.
2) When the temperature of this suspension is between 35-40°C (95-104°F), sprinkle 250g (8.8oz) of yeast slowly and
evenly onto the surface of the water, whilst gently stirring. Ensure any clumps are dispersed.
3) Allow to stand for 20 minutes before further gently mixing.
4) Mix the rehydrated yeast with a little juice, gradually adjusting the yeast suspension temperature to within 5-10°C
(9-18°F) of the juice/must temperature.
5) Inoculate into the must.