Lalvin ICV D21 500 gram pack
(Alcohol tolerance is about 16%)
This is not in a 5 gram pack, but I have it on hand due to a cancelled special
usage rate 25 grams per hL, which is 26.4 gallons.
Merlot, Syrah, Zinfandel, Cabernet Sauvignon,
The “terroir” yeast
Lalvin ICV D21® was isolated in 1999 from the Pic Saint Loup Languedoc “terroir”
during a special regional program run by the Institut Coopératif du Vin (ICV) Natural Micro-Flora Observatory and
ICV D21® was selected for fermenting red wines with stable color, intense
fore-mouth, mid-palate tannin structure, and fresh aftertaste.
Unlike most wine yeasts, ICV D21® contributes both higher acidity and positive
polyphenol-reactive polysaccharides. Strong interactions of the polysaccharides with the floral and fruity volatile
compounds contribute to a more stable aromatic profile in the mouth.
These attributes avoid the development of cooked jam and burning-alcohol
sensations in highly mature and concentrated Cabernet sauvignon, Merlot and Syrah.
During fermentation, ICV D21® produces very few sulfides, and it is also noted for
its good fermentation performance, even under high temperature and low nutrient conditions. It allows for the
expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet
When blended with wines fermented with Lalvin ICV D254® and ICV D80®, ICV
D21® brings fresher, sustained intense fruit and lively sensations beginning in the fore-mouth and carrying through
to the aftertaste.
ICV D21® is also used in very ripe white grapes, barrel fermented to develop fresh
fruit aromas, volume and acidity that complement wines fermented with Enoferm ICV D47™ in blends.
Rosé wines fermented with ICV D21® have enhanced red fruit, fore-mouth volume and
balance, making it the perfect blending complement to rosé wines fermented with Lalvin ICV GRE™.
S. cerevisiae • cerevisiae
from Scott Labs:
- Isolated from one of the best Languedoc terroirs during a special regional
program run by the Institut Coopératif du Vin’s (ICV) Natural Micro-Flora Observatory and Conservatory in
- Noted for its good fermentation performance even under high temperature and
low nutrient conditions. Produces very few sulfide compounds during fermentation.
- Selected for fermenting red wines with stable color, intense fore-mouth
volume, mid-palate tannin structure and fresh aftertaste.
- Lalvin ICV D21® can also be used with very ripe white
grapes that are barrel fermented to develop fresh fruit aromas, volume and acidity. In highly clarified juices,
maintain fermentation temperatures greater than 15°C(59°F) and supplement with proper nutrition.
- It is recommended if planning a malolactic fermentation.