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Wine yeast ICV D21®
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A yeast selected to help development of fresh aromatic sensations, intense fore-mouth, mid-palate tannin structure, and fresh aftertaste. It is particularly recommended for fermentation of ripe berries that have a high sugar concentration.
Saccharomyces cerevisiae isolated in the Languedoc terroir of Pic Saint Loup. It is classified as killer (K2 factor)
Main uses
- in red, white and rosé wines: to increase aromatic freshness and minerality, to reveal the full expression and complexity of your grapes
- it slightly delays malolactic fermentation, allowing easier management of micro-oxygenation programs in red wines.
Complementary for blending
When blended with wines fermented with ICV-D254® and ICV-D80®, ICV-D21® brings fresher, sustained intense fruit and lively sensations beginning in the fore-mouth and carrying through to the lengthy finish.
Téléchargement
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Product sheet: ICV D21®
2.15 MB
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Safety notice: ICV D21®
151.9 KB
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Kosher certificate
213.11 KB
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Specification sheet: LSA ICV
34.21 KB