Yeast: Lalvin ICV -D47 (2kg)

R 3,200.00

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

This item has a 2 week waiting period from date purchased.

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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.


  • 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

This item has a 2 week waiting period from date purchased.

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