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.

Specifications

MICROBIOLOGICAL PROPERTIES

Saccharomyces cerevisiae var. cerevisiae
Typical analysis (in compliance with OIV codex):
Viable yeast > 10¹⁰CFU/g
Dry matter > 92 %

OENOLOGICAL PROPERTIES

Short lag phase and moderately vigorous fermentation
Low relative nitrogen demand (under controlled laboratory conditions)
Very low H2S production
Alcohol tolerance of up to 15% v/v (depending on fermentation conditions)
Low SO2 production
Fermentation temperature: 15-30°C (59-86°F)
Competitive killer factor: yes
Malolactic-bacteria compatibility: very high
Low foam producer

USAGE

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. Dissolve by gently stirring and wait for 20 minutes.
3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must).
4. The total rehydration time should not exceed 45 minutes.
5. It is crucial that a clean container is used to rehydrate the yeast.
6. Rehydration in must is not recommended.

PACKAGING AND STORAGE

Available in 5g nitrogen-flushed sachets to maintain optimal yeast viability.
It is recommended to store Lalvin ICV/D47™ yeast in dry conditions, between 4 and 15°C, for optimal viability and product performance. It is however not detrimental for the product to remain at room temperature for shorts periods of time, such as during transport. The yeast will rapidly lose activity after exposure to air.

FAQs

Dry Yeast Frequently Asked Questions

Below you will find the questions we get asked the most regarding our dry yeasts.
Please click on one of the questions below to see the answer.

Dry Yeast Usage

Is it recommended to rehydrate dry yeast?

A big part of homebrewing comes down to what works best for you and also following producers' recommendations. We would encourage you to read instructions before use.

Do I need to rehydrate the yeast before pitching?

Typically, dry yeasts do not need to be rehydrated before use and can be pitched directly into our fermenters. However, some brewers prefer to rehydrate dry yeasts as they think it speeds up the start of fermentation.

How do I rehydrate dry yeast?

To rehydrate yeast, simply add around 300ml of lukewarm water to a sanitised conatainer, and add the content of the packet then cover with a layer of tin foil. You will notice that after an hour or so, the yeast will start to buble and activate.

Storage Recommendation

How do I store my dry yeast?

Store in the fridge or dry and cool place.

How long can I store my dry yeast for?

Dry yeast can be stored for extended periods of time. Please refer to the package for the best before date.

More Information

More Information
Ribbon	None
Discontinued	No
Order By Request	No
Sale	No
New	No

Review

For the best chance of delivery before Christmas, we advise placing your orders no later than December 18th.

D47 Wine Yeast 10g

LALVIN ICV-D47™