Oenological Properties and
Strain isolated from grapes grown in the Cotes-du- Rhone region of France. The ICV D-47 is a low-foaming quick fermenter known for settling well and forming compact lees at the end of fermentation. The strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F), alcohol levels of 14% and enhances mouthfeel due to complex carbohydrates.
Malo-lactic fermentation proceeds well in wine made with ICV D-47.
The D47 is recommended for fermenting wines from white varieties such as Chardonnay and for styles such as Rosé, dry whites, blush and residual sugar wines.
When left on lees, ripe, spicy aromas with tropical and citrus notes are developed. For optimum flavor production, the wine should be tasted often until the right flavor profile is reached. Once achieved, the wine should be racked from the lees into a secondary fermentor for aging. ICV-D47 is a high polysaccharide producer known to accentuate fruit characteristics and bring volume and complexity to white wines.
An excellent choice for producing meads, especially meads with added spices and/or honey derived from fruit bearing plants such as blackberries, the strain benefits from yeast nutrient supplementation, especially usable nitrogen for creating the proper environment for fermentation.