Lalvin White Wine Yeast - D47
D-47 Saccharomyces cerevisiae
An excellent choice for dry whites, blush wines and residual sugar wines.
This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institute coopératif du vin (ICV), in Montpellier.
ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.
Oenological properties and applicationsThe ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47.
Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.
5 grms yeast for 4.5 - 23 ltrs in one fermentation