Lalvin ICV D21
Suited to the fermentation of warm to hot climate fruit, low in acidity. Contributes an intense fore-mouth, mid-palate tannin structure. High colour stability of the wine is also observed. Unlike most wine yeast, Lalvin ICV D21™ contributes to higher acidity sensations, giving liveliness to wines. It also releases polyphenol reactive polysaccharides. The strong interactions of these polysaccharides with the floral and fruity volatile compounds (β-ionone, ethyl hexanoate) contributes to a more stable aromatic profile. The polysaccharides also contribute to a round palate and mid-palate intensity. These attributes tend to reduce the expression of cooked jam characters in highly mature and concentrated wines from Cabernet Sauvignon, Merlot or Shiraz.
- For the fermentation of warm to hot climate fruit.
- Contributes to higher acidity sensations.
- Gives a more stable aromatic profile.