LALVIN ICV OKAY (500 g)
No. d'article33-15125
Prix $55.9
prix par 500 gram
Excluant les taxes
En stock
500 gram
Description
LALVIN ICV OKAY� is recommended for young, fresh, and aromatic red, white, or ros� wines with good fruit intensity.
� Very short lag phase, steady fermentation kinetics, and good fermentation security
� No to very low SO2 , H2 S, and acetaldehyde production
� S. cerevisiae cerevisiae hybrid
� Selected in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, the Institut Coop�ratif du Vin (ICV), and Lallemand Oenology
� Very short lag phase, steady fermentation kinetics, and good fermentation security
� No to very low SO2 , H2 S, and acetaldehyde production
� S. cerevisiae cerevisiae hybrid
� Selected in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, the Institut Coop�ratif du Vin (ICV), and Lallemand Oenology
Spécifications
- Compatibilité avec la fermentation malolactique
- Très bonne
- Tolérance à l'alcool
- 16%
- Facteur killer
- Oui
- Température minimale
- 12°C
- Espèce
- Saccharomyces cerevisiae
LALVIN ICV OKAY (500 g)
No. d'article33-15125
Prix $55.9
prix par 500 gram
Excluant les taxes
En stock
500 gram
Description
LALVIN ICV OKAY� is recommended for young, fresh, and aromatic red, white, or ros� wines with good fruit intensity.
� Very short lag phase, steady fermentation kinetics, and good fermentation security
� No to very low SO2 , H2 S, and acetaldehyde production
� S. cerevisiae cerevisiae hybrid
� Selected in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, the Institut Coop�ratif du Vin (ICV), and Lallemand Oenology
� Very short lag phase, steady fermentation kinetics, and good fermentation security
� No to very low SO2 , H2 S, and acetaldehyde production
� S. cerevisiae cerevisiae hybrid
� Selected in collaboration with the National Research Institute for Agriculture, Food and the Environment (INRAe), SupAgro Montpellier, the Institut Coop�ratif du Vin (ICV), and Lallemand Oenology
Spécifications
- Compatibilité avec la fermentation malolactique
- Très bonne
- Tolérance à l'alcool
- 16%
- Facteur killer
- Oui
- Température minimale
- 12°C
- Espèce
- Saccharomyces cerevisiae