This strain was isolated from grapes grown in the Cotes-du-Rhone region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coop ratif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.
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 20C (59 to 68F) 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 rose wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.
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 20C (59 to 68F) 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 rose wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.