Lalvin ICV-D21 was isolated in 1999 from Pic Saint Loup Languedoc Terrior and selected for its ability to ferment wines high in color stability and palate structure. Unlike most wine yeast, Lalvin ICV-D21 contributes to higher acidity sensations, giving liveliness to wines. It also releases polyphenol reactive polysaccharides. The strong interactions of these polysaccharides with the floral and fruity volatile compounds (b-ionone, ethyl hexanoate) contributes to a more stable aromatic profile. The polysaccharides also contribute to a round palate and mid-palate intensity. These attributes tend to reduce the expression of cooked jam characters in highly mature and concentrated wines from Cabernet Sauvignon, Merlot or Shiraz. This yeast can also reduce the expression of herbaceous characters, particularly in Cabernet Sauvignon. When blended with wines fermented with ICVD80 and Lalvin ICV D254, Lalvin ICV-D21 brings fresher forward fruit sensations, with length and an intensity of flavor to the blended wine.
Recommended Use: Cabernet Sauvignon, Merlot, Syrah, Zinfandel, Chardonnay
Alcohol Tolerance: 16%
Fermentation Speed: Moderate
Temperature Range: 61-86 °F
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