Lalvin ICV D47 – 5g Sachet

Lalvin ICV D47 White Wine / Mead Yeast

Lalvin ICV D47™ was selected by the Institut Coopératif du Vin (ICV) for its unique oenological properties, specifically its high production of polysaccharides. During fermentation, these compounds are released into the must, contributing a round, soft palate and a distinctive silky persistence. This strain also exhibits high beta-glucosidase activity, which helps unlock varietal terpenes to express intense notes of citrus, tropical fruit, and white flowers. When left on the lees, it can develop complex spicy and toasted characteristics, making it the industry standard for high-quality Chardonnay, Viognier, and Dry Meads.

Key Benefits

• Mouthfeel & Volume: Exceptional polysaccharide production creates a creamy, weighted texture on the palate.
• Aromatic Expression: Unlocks bound tropical and floral aromatics for a more intense sensory profile.
• Lees Aging: One of the best strains for “Sur Lie” aging, contributing to wine stability and spicy complexity.
• Technical Robustness: Features a short lag phase and a regular, moderate fermentation rate.

Typical Usage (Dosage)

• Commercial Applications: For standard white wine or rosé fermentations, a dosage of 25g/hL is recommended. This rate can be increased to 40g/hL in high-sugar musts or clarified juices with low turbidity to ensure a healthy and complete fermentation.
• Home-Brew Applications: Use one 5g sachet for a standard 19L (5 US Gal) or 23L (5 UK Gal) batch. For mead making, ensure the must is supplemented with a high-quality nutrient like Yeastlife Extra or Servomyces, as mead lacks the natural nitrogen found in grape must.

Applications

• White Wines: Ideal for Chardonnay (barrel-fermented), Viognier, Riesling, and Pinot Gris.
• Mead Making: The premier choice for traditional and fruit meads (melomels) where body and aroma are paramount.
• Rosé Wines: Helps soften acidity and adds weight to modern, complex rosé styles.

Technical Data & Properties

• Alcohol Tolerance: 15% ABV.
• Optimal Temperature Range: 15°C – 30°C (Sensitive to temperatures below 15°C in highly clarified juices).
• Nitrogen Demand: Low to Moderate.
• Competitive Factor: Active (Killer K2).

Storage and Handling

• Storage: Store in a cool, dry place. For maximum viability, keep refrigerated at 4°C in its original vacuum-sealed packaging.
• Shelf Life: 4 years from the date of manufacture.
• Handling: Rehydrate in 10 times its weight of clean, warm water (35°C – 37°C) for 20 minutes. Avoid “cold shock” by ensuring the temperature difference between the yeast and the must is less than 10°C.

Summary

Lalvin ICV D47™ is a versatile and reliable choice for brewers and winemakers looking to achieve a rich, full-bodied profile without sacrificing aromatic intensity. Whether used for a buttery Chardonnay or a complex orange blossom mead, its ability to enhance palate volume and aromatic stability makes it an essential tool for premium fermentation.