The alcohol tolerance of Lalvin D47, also known as ICV D-47, is 15%. This means that it is specifically designed to ferment wines with a higher alcohol content. It is an ideal choice for producing superior quality white wines, particularly dry and fruity ones.
One of the key properties of Lalvin D47 is its low-foaming nature. This is particularly important during the fermentation process, as excessive foaming can lead to difficulties in managing the fermentation vessel. With Lalvin D47, you can expect a controlled and smooth fermentation without any major foaming issues.
Another advantage of using Lalvin D47 is its ability to settle well. This means that at the end of fermentation, it forms a compact lees, which is the sediment that settles at the bottom of the fermentation vessel. Having a compact lees is beneficial as it allows for easier separation of the wine from the sediment, resulting in a clearer and more refined final product.
In my personal experience as a sommelier and brewer, I have found Lalvin D47 to be a reliable and efficient yeast strain for white wine production. Its ability to ferment at higher alcohol levels allows for the creation of wines with more complexity and depth of flavor. The low-foaming nature of Lalvin D47 has also been a valuable feature, as it minimizes the risk of overflow and mess during fermentation.
To summarize the properties and applications of Lalvin D47:
– Alcohol tolerance: 15%
– Ideal for dry and fruity white wines
– Low-foaming nature for smooth fermentation
– Forms a compact lees for easier separation of wine from sediment
Lalvin D47 is a yeast strain that offers both practical and oenological benefits for white wine production. Its ability to tolerate higher alcohol levels, along with its low-foaming and settling properties, make it a reliable choice for producing superior quality white wines.