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LALVIN ICV D254 – Yeast from Lallemand

LALVIN ICV D254 – Yeast from Lallemand

Price from 3,00 EUR

Lalvin ICV D254 Wine Yeast for Aromatic Cider, Mead, White & Red Wine

Yeast strain: Saccharomyces cerevisiae var. cerevisiae

Lalvin ICV D254 is a versatile wine, cider and mead yeast from Lallemand, combining high alcohol tolerance with excellent mouthfeel and complex aromatic profiles.

Lalvin ICV D254 Yeast for Red Wine, White Wine, Cider and Mead

  • Produces intense and enhanced aromas that highlight the natural character of the selected grape, apple or pear variety
  • In red wine, Lalvin ICV D254 enhances fruity and spicy aromas such as prune, blackberry and liquorice, together with refined tannin notes. Recommended for Cabernet Sauvignon, Pinot Noir and Shiraz
  • In white wine, the yeast is particularly suitable for Chardonnay and contributes complex aromas, roundness and greater mouthfeel
  • For cider, Lalvin ICV D254 is highly recommended for both apple cider and perry, producing expressive aromas with a clear varietal character
  • Suitable for aromatic and full-bodied mead with enhanced complexity and structure
  • Lalvin ICV D254 is selected for fermentations where aromatic intensity, complexity and mouthfeel are important. The yeast supports the production of expressive red wines, rounded white wines, aromatic cider and structured mead while preserving the character of the raw materials
 

Lalvin ICV D254 Dosage and Rehydration Instructions

 

Dose Lalvin ICV D254 at 20 to 40 g per hL. For must with a high potential alcohol level or under other demanding fermentation conditions, such as low-temperature fermentation, rehydration with Go-Ferm Protect Evolution is recommended.

Rehydration without Go-Ferm Protect Evolution

1. Rehydrate the yeast in 10 times its own weight of water at 35–40 °C
2. Stir gently and leave to stand for 20 minutes
3. Mix the rehydrated yeast with a small quantity of must and gradually adjust the temperature until the difference is no more than 5–10 °C
4. Add the yeast preparation to the must

Rehydration with Go-Ferm Protect Evolution

1. Dissolve Go-Ferm Protect Evolution in water at 40–43 °C
2. Add Lalvin ICV D254 at 35–40 °C and leave for 20 minutes
3. Gradually adjust the solution to the temperature of the must, ensuring that the temperature difference does not exceed 10 °C
4. Add the yeast preparation to the must within a maximum of 30 minutes

Choose Your Lalvin ICV D254 Pack Size

Select the required quantity of Lalvin ICV D254 when placing your order.

Choose variant

Lalvin ICV D254 YSEO Wine, Cider and Mead Yeast for Complex Aromas, Spice and Full Mouthfeel

Yeast strain: Saccharomyces cerevisiae var. cerevisiae

Lalvin ICV D254 from Lallemand is an excellent wine, cider and mead yeast for fermentations requiring high alcohol tolerance, a full mouthfeel and complex aromatic profiles.

 

Lallemand YSEO® Yeasts for Reliable Fermentation and Sensory Quality

Lallemand developed YSEO®, which stands for "Yeast Security and Sensory Optimization". 

Yeast strains classified under Lallemand’s YSEO® trademark offer the following characteristics:

  • Improved fermentation reliability and a reduced risk of fermentation faults
  • Improved yeast resilience and adaptation under demanding fermentation conditions
  • Improved uptake of essential micronutrients and vitamins by the yeast cells
  • Improved ability of the rehydrated yeast to become rapidly and effectively established in the must, supporting a more reliable fermentation
  • Rapid fermentation onset after inoculation
  • Reduced production of H2S, volatile acidity and SO2 during fermentation, supporting maximum sensory quality in the finished wine

Lalvin ICV D254 for Red Wine, White Wine, Cider and Mead

  • In red wine, Lalvin ICV D254 enhances fruity and spicy aromas such as prune, blackberry and liquorice, together with refined tannin notes. Recommended for Cabernet Sauvignon, Pinot Noir and Shiraz
  • In white wine, Lalvin ICV D254 is particularly suitable for Chardonnay, contributing highly complex aromas, including nutty notes and a creamy mouthfeel
  • For cider, the yeast is highly recommended for both apple cider and perry, producing expressive aromas with a distinct varietal character
  • Suitable for complex, aromatic and full-bodied mead

Lalvin ICV D254 Fermentation Characteristics

  • Recommended fermentation temperature: 15–30 °C
  • Alcohol tolerance: up to 16%
  • Low H2S production
  • Suitable for malolactic fermentation
  • Must be rehydrated before use; see the Go-Ferm Protect Evolution instructions below

Lalvin ICV D254 Dosage and Storage

  • Recommended dosage: 20–40 g/hL
  • Fermentation temperature: 15–30 °C
  • Store Lalvin ICV D254™ in its original airtight container or vacuum-sealed packaging in a dry place at 4–11 °C

 

Lallemand recommends using Go-Ferm Protect Evolution yeast rehydration nutrient during the rehydration process.

Follow these steps:

Lalvin ICV D254 Rehydration and Inoculation Instructions

1. Add Go-Ferm Protect Evolution to clean water at 35–40 °C according to the instructions on the packaging. Stir until any lumps have dissolved. Find a thermometer here. Rehydration directly in must is not recommended.

2. When the temperature of the solution is between 35 and 40 °C, sprinkle Lalvin ICV D254 evenly over the surface and stir gently. Make sure that all lumps are completely dissolved.

3. Leave the solution to rest for 20 minutes, then stir gently again.

4. Slowly add must to the yeast solution. The temperature difference between the yeast and nutrient solution and the must in your fermentation vessel or tank must not exceed 10 °C. If necessary, gradually acclimatise the yeast solution by slowly adding more must before the final inoculation to prevent cold shock.

5. The entire rehydration process must not exceed 45 minutes.

 

Select the required pack size when placing your order.

View the Lalvin ICV D254 technical data sheet from Euroyeast by Nordisk SelvForsyning for Lallemand Wine here

 

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