ICV-D47 is the ideal choice for winemakers looking to craft full-bodied white wines and meads with rich aromatics and smooth mouthfeel
Whether perfecting a Chardonnay, enhancing the vibrancy of a Viognier, or crafting a smooth mead, ICV-D47 delivers exceptional clarity, balance, and complexity in every bottle
Rich aromatics and enhanced mouthfeel for full-bodied whites and mead
ICV-D47 is a premium wine yeast strain developed by the Institut Coopératif du Vin (ICV), renowned for its ability to produce full-bodied, aromatic white wines and exceptional meads. This strain excels in accentuating floral and fruit esters while contributing to a rich, smooth mouthfeel. Its steady fermentation kinetics and strong polysaccharide production result in wines with enhanced viscosity and clarity.
Enhanced Aromatics: Boosts expressions of citrus, tropical fruit, and floral notes.
Rich Mouthfeel: Contributes to a fuller body with smooth, creamy texture.
Alcohol Tolerance: Effective up to 14% ABV, making it ideal for both whites and meads.
Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C), ensuring clean fermentation and aromatic preservation.
Medium Flocculation: Promotes good clarity and stable sedimentation post-fermentation.
Low SO₂ Production: Maintains fresh aromatics and minimizes sulfur-based off-flavors.
Applications:
Chardonnay: Enhances notes of citrus, melon, and light tropical fruit with a rich mouthfeel.
Viognier: Promotes intense floral and apricot aromas, highlighting varietal character.
Sauvignon Blanc: Accentuates bright fruit flavors with a crisp, clean finish.
Mead: Ideal for traditional and melomel meads, contributing to smooth body and balanced sweetness.
Fruit Wines: Perfect for apple, peach, and pear wines with vibrant fruit expression.
Flavor Profile:
Citrus and Tropical Fruits: Prominent notes of pineapple, lemon, and grapefruit.
Floral Aromatics: Subtle hints of honeysuckle, jasmine, and orange blossom.
Smooth Mouthfeel: Contributes to a creamy, well-rounded body with excellent clarity.
Clean Finish: Low SO₂ production preserves fruit purity and aromatic intensity.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and mouthfeel enhancement.
Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to optimize fermentation strength.
Fermentation Temperature: Maintain between 59°F and 77°F to preserve floral aromatics and mouthfeel.
Aging Potential: Suitable for short- to medium-term aging, allowing for aromatic development.
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