D-254: Lalvin 50 gram

D-254: Lalvin 50 gram

D-254: Lalvin 5 g

This wine yeast produces butter and nut flavors in white wines. In red wines, it develops ripe fruit, jam and cedar aromas together with mild spiciness. Order

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Wine Yeast: Lalvin D-254 5 gram


Wine Yeast: Lalvin D-254

5 gram packet for 5 US gallons. Best for fermenting Cabernet Sauvignon, Syrah, Zinfandel, Sangiovese, and Chardonnay style wines.

When your wine must is aerated and the fermentation temperature is maintained below 82 degrees Fahrenheit, Lalvin D-254 can tolerate alcohol up to 16% ABV.

D254 also creates unique flavor profiles that depend on the style of wine you are making. In white wines, particularly Chardonnay, Lavin D254 imparts notes of butterscotch, hazelnut, and almond aromas. In red wines, it helps develop flavors of ripe fruit, jam, and cedar aromas with a pleasant, mild spiciness.

The Lalvin D-254 strain was isolated by ICV (Institut Coopératif du Vin) from Rhone Valley Syrah fermentations.

Just like all of our winemaking yeast, our Lalvin D254 is refrigerated on-site to maintain freshness and integrity. All of our packets of Lalvin wine yeast are in stock and ready to ship quickly so you can start fermenting your next batch of wine!

Lalvin ICV D254® was selected by the ICV in 1998 from Syrah fermentations in Gallician, south of the Rhône Valley. In red wines, ICV D254® promises high fore-mouth volume, big mid-palate mouthfeel, intense fruit concentration, smooth tannins and a mildly spicy finish. Red wines made with ICV D254® may be blended with Lalvin ICV D80® or ICV D21® to create more concentrated, full-bodied wines. In unripe reds, ferment 25% to 50% of the lot with ICV D254® and the balance with Lalvin ICV GRE™ to help mask vegetative character. As a complement to Lalvin CY3079®, winemakers use ICV D254® for fermenting Chardonnay with nutty aromas and creamy mouthfeel. Very malolactic bacteria compatible.
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