Lalvin ICV-D47 Wine Yeast – 5g (White Wine / Barrel-Fermented Chardonnay)

Lalvin ICV-D47 is made for white wines, especially premium barrel-fermented chardonnay. It gives a round, soft palate with good weight. Left on the lees, the wine develops spicy, tropical and citrus notes and a silky finish.

D47 produces a lot of polysaccharides, which adds to the wine’s fruit and body. The strain was isolated in France’s Côtes du Rhône region by ICV Montpellier, chosen from 450 isolates collected between 1986 and 1990.

Specifications

• Sachet size: 5g
• Best for: white and rosé wines, especially barrel-fermented chardonnay
• Dose: 25g per 100L. One sachet treats about 20L.

Technical properties

• Strain: Saccharomyces cerevisiae var. cerevisiae
• Recommended for: white and rosé wines, and highly recommended for barrel fermentation
• Dominance: strong, even in must with lots of wild Saccharomyces cerevisiae
• Fermentation temperature: 15–30°C. Start the ferment at 17°C or higher
• Sensitive to low temperatures (below 15°C) in clarified juice
• Alcohol tolerance: 15% (depending on fermentation conditions)
• Nitrogen requirement: low
• Lag phase: short
• Fermentation vigour: moderate
• H2S production: very low, even when nitrogen is low
• SO2 production: low to moderate

How to use

1. Sprinkle the yeast into 5 times its weight of clean water at 40°C (25ml for a 5g sachet).
2. Leave for at least 20 minutes, stirring gently now and then to break up any clumps.
3. Add to the must.

Tips: Keep the total rehydration time under 45 minutes. Make sure the must is no more than 10°C cooler than the rehydrated yeast, so the yeast isn’t cold-shocked. Always rehydrate in a clean container, and don’t rehydrate the yeast directly in the must.

Downloads

• Technical data sheet – Lalvin ICV-D47 (PDF)
• Lalvin yeast quick reference chart (PDF)
• Lalvin red wine yeast reference chart (PDF)
• Lalvin white wine yeast reference chart (PDF)