![Lalvin D-47 - Dry Wine Yeast](http://www.bitterandesters.com/cdn/shop/products/LalVin-D47-5g-Advert-View1.jpg?v=1673971490&width=1445)
![Lalvin D-47 - Dry Wine Yeast](http://www.bitterandesters.com/cdn/shop/products/TDS_LALVIN_D47_ENG_DIGITAL_70338510-c4f3-498c-9b14-a430f1072291.jpg?v=1673971490&width=1445)
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. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990. Microbiological Properties: The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates.
Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.