Lalvin D47 Wine yeast 5g
Lahti: Temporarily out of stock
Product code: 2109010
Price:
1,95
€
195
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320
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BBE 11/2023
Lalvin D47 has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes. Due to the release of polysaccharides into the must during fermentation, this yeast contributes to a round, soft palate with good weight.
This process can also help to stabilize aromatic compounds. Lalvin D47 is highly recommended to produce premium, barrel fermented Chardonnay. When left on lees, spicy, tropical and citrus notes will develop and the wine is then said to have a silky persistence. This strain is very compatible with malolactic-bacteria.
Wide temperature range 15-30°C.
Lalvin D47 has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes. Due to the release of polysaccharides into the must during fermentation, this yeast contributes to a round, soft palate with good weight.
This process can also help to stabilize aromatic compounds. Lalvin D47 is highly recommended to produce premium, barrel fermented Chardonnay. When left on lees, spicy, tropical and citrus notes will develop and the wine is then said to have a silky persistence. This strain is very compatible with malolactic-bacteria.
Wide temperature range 15-30°C.
DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L
1. Rehydrate the yeast in 50ml of water, at a temperature between 35 - 37°C (95 - 98.6°F).
2. Stir gently to dissolve and wait for 20 minutes.
3. Add to the must. The temperature difference between the must to be inoculated and the rehydration
medium should never be greater than 10°C (if any doubt, please contact your supplier or Lallemand).
4. The total duration of rehydration should not exceed 45 minutes.
5. Always rehydrate the yeast in a clean container.
6. Rehydration in the must is not advisable.
GRAPE VARIETY PAIRING: Chardonnay, Gewurztraminer, Riesling, Roussanne, Sauvignon Blanc, Viognier.
WINE STYLES: Complex white and Rosé wines with citrus and floral notes. Useful for a wide range of applications, including mead and fruit cider fermentations.
AROMA: Tropical fruit and banana flavor.
ALCOHOL TOLERANCE: Up to 15%
FERMENTATION RANGE: 15-30°C (59-86°F)
INOCULATION RATE: 0.2-0.4g/L
1. Rehydrate the yeast in 50ml of water, at a temperature between 35 - 37°C (95 - 98.6°F).
2. Stir gently to dissolve and wait for 20 minutes.
3. Add to the must. The temperature difference between the must to be inoculated and the rehydration
medium should never be greater than 10°C (if any doubt, please contact your supplier or Lallemand).
4. The total duration of rehydration should not exceed 45 minutes.
5. Always rehydrate the yeast in a clean container.
6. Rehydration in the must is not advisable.
GRAPE VARIETY PAIRING: Chardonnay, Gewurztraminer, Riesling, Roussanne, Sauvignon Blanc, Viognier.
WINE STYLES: Complex white and Rosé wines with citrus and floral notes. Useful for a wide range of applications, including mead and fruit cider fermentations.
AROMA: Tropical fruit and banana flavor.
ALCOHOL TOLERANCE: Up to 15%
FERMENTATION RANGE: 15-30°C (59-86°F)
INOCULATION RATE: 0.2-0.4g/L
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