Lalvin ICV-D47™
Lalvin D47™ For complex Chardonnay has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes. 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 help to stabilize aromatic compounds. Lalvin D47™ is highly recommended to produce premium, barrel fermented Chardonnay. When left on lees, spicy, tropical and citrus notes will develop and the wine is then said to have a silky persistence. This strain is very compatible with malolactic-bacteria.
Quick facts
| Strain | Saccharomyces cerevisiae |
|---|---|
| Wine styles | Complex white and Rosé wines with citrus and floral notes. Useful for a wide range of applications, including fruit cider fermentations. |
| Temperature range | 15 - 30°C (59 - 86°F) |
| Aroma | Tropical fruit and white floral notes |
| Alcohol tolerance | Up to 15% |
| Inoculation rate | 0.2-0.4 g/L |
Benefits
- Premium white wine profile
- Enhanced palate & mouthfeel
- Promotes aroma stability
- Exceptional for barrel fermentation
- Complex aromatic profiles
- Good malolactic bacteria compatibility, for malolactic fermentation
More information
GMO-free and gluten-free
FAQ
Lalvin ICV D47™ is an exceptionally versatile strain for a range of white grape varieties, especially those where you desire a full-bodied profile and enhanced aromatics. It pairs particularly well with Chardonay, Gewurztraminer, Riesling, Roussanne, Sauvignon Blanc, Viognier.
Yes, Lalvin ICV D47™ is an excellent choice for making cider if you’re seeking enhanced aromatic complexity and contributing mouthfeel with an extended maturation.
In cider, Lalvin D47™ contributes to a heightened tropical freshness due to its broad enzymatic activity which enriches the cider’s bouquet.
Its unique characteristics also make it a perfect choice for barrel-aged ciders, where it can further develop spiciness and other desirable notes.
While Lalvin ICDV D47™ can technically ferment mead, we suggest the strains below:
- Lalvin K1V-1116™: excellent for clean, crisp meads and showcasing honey varietals.
- Lalvin EC-1118™: a robust choice for complete fermentation, especially with higher gravity meads.
- Lalvin QA23™: ideal for lighter, aromatic meads, promoting citrus and passionfruit notes.
The dosage rate is 0.2-0.4g/L, so 1 sachet of 5g is good for a volume of 12.5 to 25L, or 3.3 to 6.6 US gallons.
Related products
Lalvin EC1118™ has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.
Lalvin Bourgovin RC212™ has been isolated in the Burgundy region of France, by the Bureau Interprofessionel des Vins de Bourgogne (BIVB) for its ability to highlight the Pinot Noir grape variety qualitative potential, especially in regards to the polyphenols.
Lalvin ICV K1-V1116™ was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. It is one of the most floral ester-producing yeasts.
Lalvin 71B™ has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties.