Description
Lalvin ICV D21 500 g – wine yeast for fresh, structured red wines
Lalvin ICV D21 is a wine yeast from Lallemand, isolated in 1999 from Pic Saint Loup in Languedoc by the Institut Coopératif du Vin (ICV). It was developed to enhance freshness, structure and aroma stability in red wines made from very ripe, concentrated grapes. The 500 g pack suits wineries and producers.
Please note: This product is only available in Norway.
D21 contributes higher natural acidity and polysaccharides that bind with aroma compounds and tannins. This gives wines with good mouthfeel and a clean, fruity profile, with an intense fore-palate, a solid mid-palate and a long, fresh finish.
Features
- Counters "cooked fruit" character and hot alcohol
- Produces very little sulphur during fermentation
- Performs well even at high temperature and low nutrient levels
- Adds mouthfeel, fresh acidity and stable aroma
Suited to
- Ripe Cabernet Sauvignon, Merlot and Syrah grapes
- Barrel-fermented white and rosé wines, where it adds freshness, red fruit and structure
- Blends with ICV GRE or ICV D47, and together with ICV D254 or D80 for added freshness
Specifications and instructions
Frequently asked questions about Lalvin ICV D21
Which grapes is D21 suited to?
It is especially suited to ripe Cabernet Sauvignon, Merlot and Syrah, and can also be used in barrel-fermented white and rosé wines.
Why choose D21 for very ripe grapes?
D21 counters cooked fruit character and hot alcohol, and adds fresh acidity and structure.
Can D21 be combined with other ICV strains?
Yes. It is used in blends with ICV GRE or ICV D47, and together with ICV D254 or D80 it adds freshness.
Who is the 500 g pack for?
It is intended for wineries and producers working with large volumes.
Related
Betaling
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