A high polysaccharide producer known for its accentuated fruit and volume. Ideal for barrel fermentation of white wines.
The sensory profile of wines made with Lalvin ICV 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
Net Weight: 0.176oz (5g)
Item Quantity: 1
Fermentation temperature: 59 degrees F (15 degree C) – 86 degree F (30 degrees C)
Alcohol tolerance 15% v/v *subject to fermentation conditions
Recommended Styles: White, Chardonnay, Rosé, Mead
Usage: Use one 5g pack per 1 to 6 US gallons (4.5L to 23L)