Lalvin ICV D254
Enhances mouthfeel due to the production of polysaccharides. For the production of Mediterranean-style red and white wines. In red wines, Lalvin ICV D254™ contributes medium intensity lifted fruit aromas, often described as prune, blackberry, lifted balsamic characters and licorice. Spiciness on the finish characterises this yeast. The palate structure is described as high fore-mouth volume, big mid palate with smooth tannins with a long finish. Extraction of anthocyanins and tannins is high. Lalvin ICV D254™ is also used in Chardonnays where it tends to contribute butterscotch, butter, cream, smoke or nut characters. Recommended for use as a blending portion, the other portion fermented with Lalvin D47™. This will result in a wine with good fruit expression, good palate with exceptional complexity
- Enhances mouthfeel.
- Used for the production of Mediterranean-style red and white wines.
RELATED PRODUCTS
VP41
A highly tolerant strain, which can perform under the most difficult winemaking conditions such as very high alcohol as well as low pH.
PN4
Has the capacity to achieve malolactic fermentation for red and white wines in limiting conditions for pH, alcohol, SO2 and temperature.
Omega
A secure and efficient strain which tolerates low pH or high alcohol conditions and is reliable in white, red and rosé wines.
Alpha
Improves wine aroma complexity and mouthfeel, has good implantation and helps to secure and preserve wine quality.
Uvaferm 43 Restart
Highly fructophilic and adapts more quickly after inoculation as it has been optimised to perform well under stuck fermentation.