LALVIN ICV D47™

Lalvin ICV D47 YSEO from Lallemand for White Wines, Ciders, Light Fruit Wines, Rosé, Light Mead Styles & Sparkling Wines

Yeast Strain:

Saccharomyces cerevisiae var. cerevisiae

Lalvin ICV D47 from Lallemand

• Particularly suitable for white wine, cider, light mead styles, fruity wines with high Oe., and is also very suitable for wines fermented or aged in contact with oak
• Supports the wine’s fruity expression and is known for a silky smooth mouthfeel in the finished aroma profile
• Fermentation with ICV D47 is characterized by a short, powerful initial phase followed by a regular and more stable fermentation
• Produces high levels of glycerol, which promotes round mouthfeel and character
• The yeast requires Go-Ferm Protect + Fermaid O or Fermaid K for stable fermentation and development
• Produces high levels of polysaccharides, and wines fermented with ICV D47 are characterized by their fruit profile and good mouthfeel
• Low H2S production
• Low SO2 production
• Low production of volatile acids (VA) = 0.25 g/L
• Good sedimentation of yeast lees
• The yeast strain is highly compatible with subsequent MLF fermentation (malolactic)
• Recommended temperature range: 15–30 °C
• Alcohol tolerance 14%, but can go higher when supported with Go-Ferm Protect and Fermaid O or Fermaid K
• Sensory: Aroma intense with a fruity, velvety expression

Lalvin ICV D47, Bonus Information

The yeast strain is behind numerous award-winning white wines and is well tested and widely used on green grapes, especially Chardonnay types. It is also an excellent strain for light wines, sparkling wines, and light mead styles.

It is referred to as a yeast strain that leaves your wine velvety smooth; Lallemand itself describes its characteristics as providing a silky smooth mouthfeel. The strain is particularly praised when fermented or aged with oak.

Lalvin ICV D47 YSEO, Dosage

Dosage Guidelines

• Dosage: 20–30 g/hL
• Fermentation temperature: 15–30 °C
• Store dry in the airtight container/vacuum pack in which Lalvin ICV D47™ is delivered, at temperatures between 4–12 °C

If Lalvin ICV D47 is to be used for fermentation of base wines with high sugar content, Lallemand recommends that you simultaneously use Go-Ferm Protect Evolution yeast starter and a nitrogen source from the Fermaid series to ensure stable fermentation throughout the entire fermentation process.

Recommended Use with Nutrients

Lallemand recommends using the yeast starter Go-Ferm Protect Evolution and yeast nutrients Fermaid O or Fermaid K together with the yeast ICV D47.

Lalvin ICV D47 Hydration and Addition

1. Add Go-Ferm Protect Evolution according to package instructions to clean water at 40–43 °C. Stir until any lumps are dissolved.
2. When the temperature of the solution is between 35–40 °C, sprinkle Lalvin W15 onto the surface and stir gently. Again, ensure all lumps are dissolved.
3. Let rest for 20 minutes and stir gently again.
4. Add Fermaid O or Fermaid K according to package instructions.
5. Slowly add must to the solution. The temperature difference between the must in your bucket/tank and the yeast + nutrient solution must not exceed 10 °C. If necessary, the yeast solution can be further acclimatized by slowly adding more must before final addition to your bucket/tank to avoid cold shock.
6. The total process must not exceed 30 minutes.

Lalvin ICV D47 Datasheet

You can find the Lalvin ICV D47 datasheet here.

Select the desired size when ordering.