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Lalvin ICV D47® | Dry Wine Yeast

    Description

    • 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.

    Download the PDF

    Download the PDF

    Lalvin ICV D47® | Dry Wine Yeast

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      SKU: DYW56D

      $1.79

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        Description

        • 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.

        Download the PDF

        Download the PDF

        Documents
        d47
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