Lalvin ICV D80

Title:To enhance tannin structure

Description:To ferment musts high in sugar and polyphenols and brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to red wine.

Variety:Saccharomyces cerevisiae cerevisiae

Production of volatile acidity:Moderate

Production of SO₂:Low

MLF Compatibility:Recommended

Lag phase:Very short

Foam production:Low

Whites:Not really 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:Active

% vol.:16

Relative nitrogen needs:Medium-high

H₂S production 60ppm:Low

H₂S production 170ppm:Low

Reaction to O2 addition:No info

Dosage:20-40g/hL

Glycerol production:Moderate

Application

Lalvin ICV D 80® was isolated by ICV in 1992 from the Côte Rôtie area of the Rhône Valley for its ability to ferment musts high in sugar and polyphenols. With proper nutrition (Go-Ferm® and Fermaid K®), aeration and fermentation temperatures below 28°C, This yeast will ferment up to 16% alcohol. Lalvin ICV D 80® brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best strains for contributing big tannin volume and is characterized by ripe fruit, smoke and a licorice finish. When blended with wines fermented with YSEO Lalvin ICV-D254® or Syrah, wines fermented with Lalvin ICV D 80® bring more tannin intensity to the blend.