Freshness and mouthfeel for mature and concentrated reds and whites
Lalvin ICV D21™ was selected for fermenting red wines with stable color, intense fore-mouth volume, mid-palate tannin structure and fresh aftertaste. Contributes both higher acidity perception and positive polyphenol-reactive polysaccharides leading to a more stable aromatic profile in the mouth.
Strain can be used with ripe white grapes that are barrel fermented to develop fresh fruit aromas, volume and perceived acidity.
Noted for its good fermentation performance and low sulfide production. In highly clarified juices, maintain fermentation temperatures above 16°C(61°F) and supplement with proper nutrition.
ICV D21 was isolated from one of the best Languedoc terroirs during a special regional program run by the Institut Coopératif du Vin’s (ICV) Natural Micro-Flora Observatory and Conservatory in France.