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Wine yeast ICV D47®

Fermentation yeast ICV D47

 

A yeast selected to develop aromatic characteristics and mature and complex taste in white wines from the mediterranean.

Saccharomyces cerevisiae was isolated in1983 at Suze-la-Rousse by the ICV, and has the killer factor.

 

Principal uses of the yeast

. white and rosé, high-range mediterranean wines

. some mid-range white wines, to bring aromatic softness, length in the mouth and diminish agresive notes.

. high-range red wines, for spicy and silky characteristics épicés

 

 

Complementarity in blending

In white wines, ICV D47® is often used as a complent to the yeast ICV Opale®,  in order to favour the intensity of fruity aromas and silkiness in the mouth.  

 

 


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