Lalvin ICV D 47 Wine Yeast

A low-foaming, quick fermenter that settles well, forming compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 70 to 86 degrees F and enhances mouth feel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. This strain is 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.