Lalvin ICV D 254
Title:For mouthfeel in Mediterranean style reds
Description:In red wines, it promises high fore-mouth volume, big mid-palate mouthfeel and intense fruit concentration.
Variety:Saccharomyces cerevisiae cerevisiae
Production of volatile acidity:Moderate
Production of SO2:Low
MLF Compatibility:Really recommended
Lag phase:Very short
Foam production:Low
Whites:Strongly recommended
Reds:Strongly recommended
Rosé:Not really recommended
Late harvest:Not really recommended
Sensory effect:Enhances Varietal Character
Restart stuck:Not really recommended
Fermentation speed:Moderate
Temperature range:15-28 °C
Competitive factor:Neutral
% vol.:15
Relative nitrogen needs:Medium
H2S production 60ppm:Low
H2S production 170ppm:No info
Reaction to O2 addition:Moderate
Dosage:25-40g/hL
Glycerol production:Moderate
Application
Lalvin ICV D 254® was selected by the ICV from Syrah fermentations in the Rhône Valley. When the fermentation is aerated and the temperature is maintained below 28°C, Lalvin ICV-D254® has an alcohol tolerance of up to 16%. Especially when used for white fermentations, it benefits from rehydration with Go-Ferm®. In red wines, this yeast promises high fore-mouth volume, big mid-palate mouthfeel and intense fruit concentration. Smooth tannins and a mildly spicy finish characterize it. Red wines made with Lalvin ICV D 254® may be blended with Lalvin ICV-D80® to create more concentrated, fuller bodied wines.