Lalvin – ICV-D47 Dry Yeast 5g

ICV-D47 is a high polysaccharide producer known for its accentuated fruit and volume. It is ideal for barrel fermentation of white wines. Lalvin ICV D47™ was isolated from must in the Côtes du Rhône region in France by ICV, Montpellier. Lalvin ICV D47™ was selected from 450 isolates collected between 1986-1990. The sensory profile of wines made with Lalvin ICV D47™ demonstrate an enhanced aroma and flavor. This can be partially attributed to high β-glucosidase activity. It tends to allow the expression of good levels of terpenes, including citronellol, nerol and geraniol. Due to the release of polysaccharides into the must during fermentation, this yeast contributes to a round, soft palate with good weight. This process can also result in the stability of aromatic compounds. Highly recommended for the production of premium, barrel fermented Chardonnay. When left on lees spicy, tropical, citrus notes develop and the wine is said to have a silky persistence.

Species: Saccharomyces cerevisiae

Styles: White such as Chardonnay, Rosé Red Wine, Meads (supplement mead with yeast nutrients and usable nitrogen)

Properties:

• Recommended for white and rosé red wine production
• Highly recommended for barrel fermentation
• High dominance when inoculated into must containing high numbers of wild strains of Saccharomyces cerevisiae
• Desirable fermentation temperature: 15-30°C (59-86°F). It is recommended to start the ferment at 17°C (62°F) or higher
• Sensitive to low temperatures <15°C (59°F) in clarified juices
• Alcohol tolerance 15% v/v *subject to fermentation conditions
• Low relative nitrogen demand (under controlled laboratory conditions)
• Short lag phase and moderate fermentation vigour
• Very low production of H2S under low YAN conditions
• Low-moderate production of SO2
• Very malolactic-bacteria compatible
• Competitive factor active
• Low foam producer

It is recommend to use Go-Ferm nutrient in conjunction with Fermaid K or Fermaid O for yeast rehydration. Technical data sheets for each are below along with some quick guides. Why do you want to use both? Using an analogy… you’re car racing on an oval track and use plain gas (Go-Ferm) for the first half of the race. You’re doing good but you want a little boost to improve performance so you can win big! At the pit stop, you add octane booster (Fermaid) to your fuel and it gave you the extra boost you needed to get that big win.

Go-Ferm technical data sheet here.

Fermaid-K technical data sheet here.

For Rehydration Steps, I recommend following: Wine Yeast ReHydration MoreWine! guide written by Shea A.J. Comfort. (MoreWine! owns all rights to this guide)