Lalvin Dry Yeasts

SMALLER BATCHES < 300 Litres : (5g Sachets suitable for up to 20 Litres)

Please use the chart below to select the most suitable yeast strains.

LARGER BATCHES > 300 Litres (500 gram packs suitable for up to 1650 Litres):

D47, RC-212, 71B and EC-1118 are available in 500 gram packs as are the strains listed below :

ICV-D254

Rhone isolate for red wine and chardonnays. Vigorous fermenter with a short lag time, this yeast creates inhanced mouthfeel and color stability due to polysaccharide-tannin complexing. When the fermentation is aerated and the temp is below 85F, and when used with Go-Ferm (AD342) and Fermaid K (AD345), ICVD254 has an alcohol tolerance of up to 16%. If you are using this yeast for a Chardonay, Go-Ferm is especially recommended as a rehydration nutrient. This yeast can ferment hot at times, so you will really need to watch the temp on it. Benefits include a high fore-mouth volume, big mid-palate mouthfeel, and intense fruit concentration. It will aslo give you a nice fruit character, noticably prune, blackberry, spicy black pepper and licorice in red wines. In Chardonay, low notes of pear and pineapple, and higher notes of smoke, hazelut, and almond character. Some winemakers blend this yeast with CY3079 (DYW64) to create a wine with nutty aromas and a creamy mouthfeel. Red wines made with ICV-254 may be blended with ICV-D80 (DYW66) for a more concentrated, fuller-bodied wine.

ICV-D21

Dominique Delteil selected ICV-D21 for fermenting red wines with stable color, intense fore-mouth and mid-palate tannin structure, and fresher aftertaste. Unlike most wine yeasts, ICV-D21 contributes polysaccharides and retains higher acidity. These attributes inhibit development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah. During fermentation, ICV-D21 produces very few sulfur compounds. It allows the expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet Sauvignon. When blended with wines fermented with ICV-D254 and ICVD80, wines fermented with ICV-D21 bring fresher, deep fruit and continuous intense sensations beginning in the fore-mouth and carrying through to the aftertaste. Alcohol tolerance to 16%. Fermentation range of 15-28°C.

ICV-D80

To enhance tannin structure ICV-D80 was isolated by Dominique Delteil of the 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, ICV-D80 will ferment up to 16% alcohol. ICV-D80 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 ICV-D254 or Syrah, wines fermented with ICV-D80 bring more tannin intensity to the blend.

For more information on Lalvin Yeasts, Yeast Nutrients and MLF cultures, visit : http://consumer.lallemand.com/danstar-lalvin/lalvin.html