Description
Lalvin DV10 500g wine yeast
Lalvin DV10™ from Lallemand is a yeast strain selected for its strong fermentation performance over a wide temperature range and its relatively low nitrogen demand. It is especially known for performing under difficult conditions such as low pH, high total SO₂ and low temperatures. The 500 g pack is intended for wine and cider makers and others fermenting larger volumes.
Please note: This product is only available in Norway.
The yeast produces little foam and low levels of volatile acidity, which makes it easy to use and gives consistent results. As a clean fermenter, Lalvin DV10™ respects the character of the raw material and gives cider with clear, distinct fruit character.
Features
- Strong fermentation over a wide temperature range
- Stress tolerant: low pH, high SO₂ and low temperatures
- Low foam and low volatile acidity
- Clean fermentation that preserves the fruit’s own aroma
- Very well suited to cider, and to white, rosé, red and sparkling wine
Technical data
- Species: Saccharomyces cerevisiae var. bayanus
- Fermentation temperature: 10–35 °C, secondary fermentation at 10–14 °C
- Alcohol tolerance: up to 18% (depending on conditions)
- Nitrogen demand: low
- Killer factor: active
- Dosage: 25 g per hL
- Storage: dry, ideally at 4–12 °C, with the vacuum pack intact
How to use DV10
- Stir Go-Ferm Protect Evolution (30 g per hL) into clean, chlorine-free water at 40–43 °C.
- When the mix is at 35–40 °C, sprinkle the yeast (25 g per hL) evenly over the surface and stir gently.
- Leave for 20 minutes, then stir gently again.
- Gradually add a little must or juice until the temperature is within 5–10 °C of the must, then pitch. The whole process should take less than 30 minutes.
Specifications and instructions
Frequently asked questions about Lalvin DV10
How much DV10 do I need?
The recommended dosage is 25 g per hectolitre (100 litres). A 500 g pack is therefore enough for approx. 2,000 litres.
Can I use DV10 for cider?
Yes. DV10 is a clean fermenter that preserves the fruit’s own aroma and gives cider with clear, distinct fruit character.
What temperature should fermentation be at?
DV10 ferments at 10–35 °C. The manufacturer recommends that the must is at least 18 °C when the yeast is pitched, and secondary fermentation succeeds at 10–14 °C.
How should I store the yeast?
Dry and preferably cool, at 4–12 °C, with the vacuum pack intact.
Related
Betaling
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