ICV D-47 - Wine Yeast

Lalvin ICV D47 makes a nice crisp mead that leaves a nice white zinfandel character. It yields chardonnay buttery flavors and is good for cysers. Be sure to supplement with yeast nutrients, especially usable nitrogen.

• Yeast Energizer
• Yeast Nutrient

For complex whites with citrus and floral notes

ICV-D47 is a Cotes du Rhine isolate for the production of full-bodied barrel fermented Chardonnay and other white varietals. Although ICV-D47 has an optimum temperature range of 66-82F, the best results are obtained at around 68F. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known for its accentuated fruit and great volume.

Oenological properties and applications

The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47.

Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.

An excellent choice for dry whites, blush wines and residual sugar wines.