Lalvin D47 has been isolated in France in the Cotes-du-Rhone 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.
- Yeast Strain: Saccharomyces cerevisiae var cerevisiae
Dry pitching is the preferred method of inoculating must. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of contamination. Simply sprinkle the yeast evenly on the surface of the must in the fermenter as it is being filled. The motion of the must filling the fermenter will aid in mixing the yeast into the must. For rehydration steps, see the spec sheet.
Oenological Properties:
- Wine Styles: Complex white and rose 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 Temperature: 59-86°F
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