Lalvin Winemaking Yeast - ICV D-47 - White Blush Rose Wine - 5g Sachet
Lalvin
A high polysaccharide producer known for its accentuated fruit and volume. Ideal for barrel fermentation of white wines. Lalvin ICV D47\u2122 was isolated from must in the C\u00F4tes du Rh\u00F4ne region in France by ICV, Montpellier. Lalvin ICV D47\u2122 was selected from 450 isolates collected between 1986-1990. The sensory profile of wines made with Lalvin ICV D47\u2122 demonstrate an enhanced aroma and flavour. This can be partially attributed to high \u03B2-glucosidase activity. It tends to allow the expression of good levels of terpenes, including citronellol, nerol and geraniol. 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 result in the stability of aromatic compounds. Highly recommended for the production of premium, barrel fermented Chardonnay. When left on lees spicy, tropical, citrus notes develop and the wine is said to have a silky persistence.\n\n\u2022 Rec.
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