Wine yeast ICV OPALE 2.0®

A yeast selected to enhance freshness and exotic fruit notes in white and rosé wines. ICV Opale^® 2.0 is also a result of the collaborative work between ICV, Lallemand, Sup'Agro and INRA, and therefore, doesn't produce SO₂, produces very low amounts of sulfur off flavors and very low levels of acetaldehyde.

Saccharomyces cerevisiae, possesses the killer K2 factor.

Main uses

In rosé and white premium wines:

- favors intense and complex fresh fruity aromas (citrus fruit, exotic fruits, white flowers, lychee, black currant, strawberry), especially when fermenting above 16°C

- develops volume and softness in the mouth

- stabilizes the fruity profile during ageing