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Wine yeast ICV GRE®

fermentation yeast ICV D47


A yeast selected to respond to production requirements and for creating sensorial profiles of red mid-range wines destined for the international market.

Saccharomyces cerevisiae was isolated in 1992 at Cornas by the ICV, and possesses the killer factor.


Principal uses of the yeast

- mid-range red wines, in particular for varieties that are destemmed: Merlot, Cabernet, Syrah.

- as the bass for blending of large batches where it contributes the varietal depth and balance in the mouth

- in rosé and white wines, it brings a mature fruity style and adds volume 



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