Lallemand & Lalvin Yeasts

Lalvin ICV D254™ | Dry Wine Yeast

    Description

    • Lalvin ICV D254 is the go-to choice for winemakers looking to produce wines with remarkable structure, rich mouthfeel, and intense aromatic complexity
    • Whether crafting a powerful Cabernet, refining a lush Chardonnay, or enhancing a blended red, ICV D254 consistently delivers bold, layered wines with exceptional depth
    • Enhance complexity and mouthfeel in premium wines

    Lalvin ICV D254 is a premium wine yeast strain selected for its ability to enhance mouthfeel, aromatic intensity, and flavor complexity. Known for its impact on color stability and tannin integration, ICV D254 produces wines with rich dark fruit, spice, and earthy notes, making it ideal for full-bodied reds and structured white wines.

    • Enhanced Mouthfeel: Boosts polysaccharide production, contributing to a smooth, velvety texture.
    • Aromatic Complexity: Promotes rich expressions of black cherry, plum, and dark chocolate in reds, and pear, honey, and vanilla in whites.
    • Alcohol Tolerance: Effective up to 16% ABV, allowing for complete fermentation in high-sugar musts.
    • Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a well-structured, dry finish.
    • Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), enhancing both aromatic expression and mouthfeel.
    • Medium Flocculation: Settles well post-fermentation, contributing to clarity and ease of racking.

    Applications:

    • Full-Bodied Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, promoting complexity and tannin integration.
    • Barrel-Aged Reds: Enhances oak integration, providing deeper spice and toasted vanilla notes.
    • White Wines: Ideal for Chardonnay and Viognier, contributing to a creamy mouthfeel and enhanced structure.
    • Blended Reds: Suitable for GSM blends and Bordeaux blends, adding depth and mouth-coating richness.

    Flavor Profile:

    • Dark Fruits: Bold expressions of black cherry, plum, and blackberry dominate the palate.
    • Spice & Earthiness: Subtle hints of cocoa, toasted oak, and leather add complexity.
    • Creamy Mouthfeel: Enhanced polysaccharide production leads to a lush, smooth palate experience.
    • Nutty & Vanilla Notes: When barrel-aged, promotes toasted almond and vanilla bean characteristics.

    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 nutrient to prevent sluggish fermentation, especially in high-Brix musts.
    • Fermentation Temperature: Maintain between 59°F and 82°F to optimize ester formation and aromatic depth.
    • Extended Maceration: Ideal for long maceration to deepen color, tannin complexity, and mouthfeel.

    Download the PDF

    Download the PDF

    Lalvin ICV D254™ | Dry Wine Yeast

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      SKU: DYW72

      $3.19

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        Description

        • Lalvin ICV D254 is the go-to choice for winemakers looking to produce wines with remarkable structure, rich mouthfeel, and intense aromatic complexity
        • Whether crafting a powerful Cabernet, refining a lush Chardonnay, or enhancing a blended red, ICV D254 consistently delivers bold, layered wines with exceptional depth
        • Enhance complexity and mouthfeel in premium wines

        Lalvin ICV D254 is a premium wine yeast strain selected for its ability to enhance mouthfeel, aromatic intensity, and flavor complexity. Known for its impact on color stability and tannin integration, ICV D254 produces wines with rich dark fruit, spice, and earthy notes, making it ideal for full-bodied reds and structured white wines.

        • Enhanced Mouthfeel: Boosts polysaccharide production, contributing to a smooth, velvety texture.
        • Aromatic Complexity: Promotes rich expressions of black cherry, plum, and dark chocolate in reds, and pear, honey, and vanilla in whites.
        • Alcohol Tolerance: Effective up to 16% ABV, allowing for complete fermentation in high-sugar musts.
        • Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a well-structured, dry finish.
        • Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), enhancing both aromatic expression and mouthfeel.
        • Medium Flocculation: Settles well post-fermentation, contributing to clarity and ease of racking.

        Applications:

        • Full-Bodied Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, promoting complexity and tannin integration.
        • Barrel-Aged Reds: Enhances oak integration, providing deeper spice and toasted vanilla notes.
        • White Wines: Ideal for Chardonnay and Viognier, contributing to a creamy mouthfeel and enhanced structure.
        • Blended Reds: Suitable for GSM blends and Bordeaux blends, adding depth and mouth-coating richness.

        Flavor Profile:

        • Dark Fruits: Bold expressions of black cherry, plum, and blackberry dominate the palate.
        • Spice & Earthiness: Subtle hints of cocoa, toasted oak, and leather add complexity.
        • Creamy Mouthfeel: Enhanced polysaccharide production leads to a lush, smooth palate experience.
        • Nutty & Vanilla Notes: When barrel-aged, promotes toasted almond and vanilla bean characteristics.

        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 nutrient to prevent sluggish fermentation, especially in high-Brix musts.
        • Fermentation Temperature: Maintain between 59°F and 82°F to optimize ester formation and aromatic depth.
        • Extended Maceration: Ideal for long maceration to deepen color, tannin complexity, and mouthfeel.

        Download the PDF

        Download the PDF

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