For young fresh and aromatic rose, white and red wines. Lalvin ICV OKAY® offers fermentation security whilst producing very low levels of acetaldehyde, H2S and SO2.
The development of Lalvin ICV OKAY® was associated with a PhD related to the identification of a new mechanism responsible for the control of SO2 and H2S production by wine yeast.
A genetic study identified the molecular basis of these properties. Using marker-assisted selection techniques, Lallemand and ICV have selected, with the collaboration of INRA and Sup’ Agro Montpellier, Lalvin ICV OKAY®.
Lalvin ICV OKAY® exhibits a special ability to produce very low levels of H2S and SO2. Moreover, the low acetaldehyde production of Lalvin ICV OKAY® will be a good asset to stabilize most wines with moderate SO2 levels. This yeast also offers fermentation security, completing fermentation in a large range of fermentation conditions. Tends to contribute good fruit intensity
Microbial and Oenological Properties
-Recommended for white, rose and red wine production.
-Alcohol tolerance to 16% v/v *subject to fermentation conditions.
-Temperature tolerance 12°C – 30°C
-Low relative nitrogen demand.
-Short lag phase with steady fermentation kinetics.
-Very low potential for SO2 production.
-Very low acetaldehyde production.
-Very low H2S production.
-Killer factor is active.
-Compatible with malolactic fermentation.
-Low foam producer.
Lalvin ICV OKAY® Yeast (500g)