ICV D-47
Saccharomyces cerevisiae
Origin
This strain was isolated from grapes grown in the Côtes-du-Rhône
region of France by Dr. Dominique Delteil, head of the Microbiology Department,
Institut coopératif du vin (ICV), in Montpellier. ICV
D-47 strain was selected from 450 isolates collected between 1986 and
1990.
Oenological properties and applications
The ICV D-47 is a low-foaming quick fermenter that settles well, forming
a compact lees at the end of fermentation. This strain tolerates fermentation
temperatures ranging from 15° to 20°C (59° to 68°F) and
enhances mouthfeel due to complex carbohydrates. Malolactic fermentation
proceeds well in wine made with ICV D-47.
Recommended for making wines from white varieties such as Chardonnay and
rosé wines. An excellent choice for producing mead, however be
sure to supplement with yeast nutrients, especially usable nitrogen.
An excellent choice for dry whites, blush wines and residual sugar wines.