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. The ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.
Properties and applications
The ICV D-47 strain is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. It is recommended for making wines from white varieties such as Chardonnay, and rosé wines. This yeast is an excellent choice for producing mead, but for that application it needs to be supplemented with yeast nutrients, especially usable nitrogen.
- Recommended for: meads, dry whites, blush wines, and residual sugar wines.
- Optimum Fermentation Temperature: 59-68 F (15-20 C).
- Alcohol Tolerance: 14%
- Fermentation Speed: Moderate
- Nutritional Requirements: Low