A vigorous white wine yeast that will leave a wine very full-bodied with an enhanced mouthfeel. Accentuates varietal character and contributes ripe tropical fruit and citrus notes. Recommended for Chardonnay and Rosé as well as mead, when nutrients are supplemented.

A high polysaccharide producer known for its accentuated fruit and volume. 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 flavour. 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.

Microbiological Properties

  • Saccharomyces cerevisiae.
  • Suitable for the production of full-bodied whites, rosés, and reds.
  • Very suitable for barrel fermentation.
  • High dominance when inoculated into must containing high numbers of wild strains of Saccharomyces cerevisiae.
  • Alcohol tolerance up to 15%
  • Sensitive to low temperatures in clarified juices.
  • Low nitrogen requirement.
  • Optimal fermentation temperature range: 15°C to 30 °C. Recommended to start fermentation at 17°C or higher.
  • Short lag phase and moderate fermentation vigour.
  • Very low production of hydrogen sulfide under low nitrogen conditions.
  • Low to moderate sulfur dioxide production.
  • Technical Information

  • Recommended dosage rate: 0.25 grams per litre.
  • Technical Data Sheet (PDF, 1250 KB) 

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