Lalvin ICV D-47 Chardonnay Wine Yeast

Lalvin ICV D47™, or Saccharomyces cerevisiae, has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes. Due to the release of polysaccharides into the must during fermentation, this yeast contributes to a round, soft palate with good weight.

This process can also help to stabilize aromatic compounds. Lalvin D47™ is highly recommended to produce premium, barrel fermented Chardonnay. Complex carbohydrates impart an enhanced mouthfeel. When left on lees, spicy, tropical and citrus notes will develop and the wine is then said to have a silky persistence. This strain is very compatible with malolactic-bacteria.

This vigorous fermenter is well suited to Chardonnays, Rosés, and wines that will have a malolactic secondary fermentation.
It may also be used in mead in conjunction with yeast supplements.

Type: Chardonnay and other white varietal grapes
Alcohol Tolerance %: <= 15
Minimum Fermentation Temperature: 59°F (15°C)
Maximum Fermentation Temperature: 86°F (30°C)
Viable yeast: > 10¹⁰ CFU/g
Dry matter: > 92 %