Lalvin DV10™ is considered a clean fermenter that respects the varietal character and avoids the harsh sensory contributions of another one-dimensional ‘workhorse’ yeasts, such as Prise de Mousse. It is classified as a Saccharomyces cerevisiae bayanus.

Microbial and Oenological Properties

• Desirable fermentation temperature: 10-35°C. Secondary fermentation 10-14°C are successful.
• Short lag phase and high fermentation vigour.
• Low relative nitrogen demand (under controlled laboratory conditions).
• Low production of H²S under low YAN conditions.
• Alcohol tolerance 18% v/v *subject to fermentation conditions.
• High relative potential for S0² production.
• Although Lalvin DV10™ has a high potential for S0² it is generally considered to be neutral to Malo-lactic fermentation. Co-inoculation is not generally recommended.
• Killer factor is active.
• Low foam producer

Red Wine 
White Wine 
Rosé Wine 
Sparkling Wine 
High Brix Juice 
Restart Stuck Ferment