Lalvin DV10™ Champagne Wine Yeast (500g)

Recommended for white, rosé and red production. Highly recommended for secondary fermentation.


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  • Product description

    Lalvin DV10™ is considered a clean fermenter that respects the varietal character and avoids the harsh sensory contributions of another one-dimensional ‘workhorse’ yeasts, such as Prise de Mousse. It is classified as a Saccharomyces cerevisiae bayanus.

    Microbial and Oenological Properties

    • Desirable fermentation temperature: 10-35°C. Secondary fermentation 10-14°C are successful.
    • Short lag phase and high fermentation vigour.
    • Low relative nitrogen demand (under controlled laboratory conditions).
    • Low production of H²S under low YAN conditions.
    • Alcohol tolerance 18% v/v *subject to fermentation conditions.
    • High relative potential for S0² production.
    • Although Lalvin DV10™ has a high potential for S0² it is generally considered to be neutral to Malo-lactic fermentation. Co-inoculation is not generally recommended.
    • Killer factor is active.
    • Low foam producer

    Red Wine
    White Wine
    Rosé Wine
    Sparkling Wine
    High Brix Juice
    Restart Stuck Ferment

    For Allergen, GMO and Kosher information, please contact

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    Lalvin DV10 Champagne Wine Yeast (500g)

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