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Wine yeast ICV OKAY®

fermentation yeast for enology ICV OKAY

A true innovation, ICV OKAY® is the result of collaborative work between ICV, Lallemand, Supagro and INRA.




It has been selected for the consistency of analytical and taste profiles obtained: absence of sulphur odours, weak volatile acidity and poor content in total SO2.



A yeast particularly interesting for whites and rosés.




The principal assets of ICV OKAY®

  • very low production of SO2
  • excellent fermenting capacity
  • weak production of acetaldehyde
  • little need of nitrogen
  • malolactic fermentation that is easy in red wine
  • freshness and balance in the mouth

Galerie photo

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