Description

Lalvin ICV-D47 Wine yeast

Popular with wine and mead makers.  Comments include 'semi sweet' mead.  Noted much drier than other mead yeasts.

ICV-D47 is a high polysaccharide producer known for its accentuated fruit and volume. Ideal for barrel fermentation of white wines.

The sensory profile of wines made with Lalvin ICV-D47 demonstrate an enhanced aroma and flavour. This can be partially attributed to high β-glucosidase activity. It tends to allow the expression of good levels of terpenes, including citronellol, nerol and geraniol.

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 result in the stability of aromatic compounds.

Highly recommended for the production of premium, barrel fermented Chardonnay. When left on lees; spicy, tropical, citrus notes develop and the wine is said to have a silky persistence.

Temperature: 15 - 30°C - It is recommended to start the ferment at 17°C or higher. This yeast is sensitive to low temperatures <15°C in clarified juices.
Alcohol Tolerance: 15%

Suitable Style: Red, White, Rosé, Mead

Possible Substitutes

• White Labs WLP715 Champagne yeast
• White Labs WLP720 Sweet Mead/Wine yeast
• Wyeast 4184 Sweet Mead yeast
• Wyeast 4632 Dry Mead yeast