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Wine yeast ICV OKAY®

fermentation yeast for enology ICV OKAY




ICV OKAY® is a huge innovation, result of collaborative work between ICV, Lallemand, Sup'Agro and INRA.


It has been selected for its specific combined characteristics: absence of sulfur off flavors, low volatile acidity and no SO2 production during alcoholic fermentation.


ICV OKAY® is particularly interesting for white and rosé fermentations. It is classified as killer (K2 factor)




The principal characteristics of ICV OKAY® :

  • no production of SO2  or sulfur off aroma
  • excellent fermenting capacity even at low temperature
  • low acetaldehyde production
  • low nitrogen demand
  • freshness and balance in the mouth








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