Yeast: Lalvin ICV-D47 (500g) View larger

Yeast: Lalvin ICV-D47 (100g)

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Lalvin ICV-D47 yeast for fruit wine fermentations - with enhanced citrus and floral notes

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R 165.00 tax incl.

Great for adding pleasant citrus and floral notes to fruit wines fermented from fruit juice/must. Suitable to leave sediment during racking for development of also ripe, spicy notes.

Dosage:

  • Low sugar (<15 Brix) fermentations: 0.3g per liter
  • Higher sugar (15 to 30 Brix) fermentations: 0.5g/liter
  • (When making small fermentations (i.e. < 25L) double up on the above dosages

Rehydration required:

  • Rehydration in must is not advisable.
  • Rehydrate icv-d47 in 5 times its weight of water at 40°c. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
  • The total rehydration duration should never exceed 45 minutes
  • Avoid cold shocking the yeast. The temperature drop between the must to be inoculated and the rehydrated yeast should be less than 10 degree C.
  • It is essential to rehydrate the yeast in a clean container.

Fermentation Characteristics:

  • Alcohol tolerance: up to 14% abv
  • Fermentation rate: Moderate
  • Lag phase: short
  • Low Nitrogen requirement
  • Low production of acetaldehyde
  • Low production of volatile acidity
  • SO2 production: very low final level at the end of fermentation
  • Production of H2S : low
  • Low foam formation
  • Fermentation temperature: 15-20C

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Yeast: Lalvin ICV-D47 (100g)

Yeast: Lalvin ICV-D47 (100g)

Lalvin ICV-D47 yeast for fruit wine fermentations - with enhanced citrus and floral notes

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Yeast: Lalvin ICV-D47 (100g) <p>Great for adding pleasant citrus and floral notes to <strong>fruit wines fermented from fruit juice/must</strong>. Suitable to leave sediment during racking for development of also ripe, spicy notes.</p> <p><strong>Dosage:</strong></p> <ul> <li>Low sugar (&lt;15 Brix) fermentations: 0.3g per liter</li> <li>Higher sugar (15 to 30 Brix) fermentations: 0.5g/liter</li> <li>(When making small fermentations (i.e. &lt; 25L) double up on the above dosages</li> </ul> <p><strong>Rehydration required:</strong></p> <ul> <li>Rehydration in must is not advisable.</li> <li>Rehydrate icv-d47 in 5 times its weight of water at 40&deg;c. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.</li> <li>The total rehydration duration should never exceed 45 minutes</li> <li>Avoid cold shocking the yeast. The temperature drop between the must to be inoculated and the rehydrated yeast should be less than 10 degree C.</li> <li>It is essential to rehydrate the yeast in a clean container.</li> </ul> <p><strong>Fermentation Characteristics:</strong></p> <ul> <li>Alcohol tolerance: up to 14% abv</li> <li>Fermentation rate: Moderate</li> <li>Lag phase: short</li> <li>Low Nitrogen requirement</li> <li>Low production of acetaldehyde</li> <li>Low production of volatile acidity</li> <li>SO2 production: very low final level at the end of fermentation</li> <li>Production of H2S : low</li> <li>Low foam formation</li> <li>Fermentation temperature: 15-20C</li> </ul>
R 143.48

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