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Euroyeast by Nordisk SelvForsyning
Lalvin ICV OKAY - Yeast from Lallemand
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  • Lalvin ICV OKAY - Yeast from Lallemand
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  • Lalvin ICV OKAY - Yeast from Lallemand
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  • Lalvin ICV OKAY - Yeast from Lallemand

Lalvin ICV OKAY - Yeast from Lallemand

Price from 2,67 EUR

LALVIN ICV OKAY is Recommended for Cider, Fruity, Aromatic Rosé, White & Red Wines

Yeast strain: Saccharomyces cerevisiae. Selected in collaboration with INRA, Sup Agro Montpellier and ICV.

ICV OKAY from Lallemand - Specific Characteristics

  • Produces very low levels of SO2, H2S and acetaldehyde
  • Ensures low levels of volatile acidity
  • Promotes aromatic esters, optimises mouthfeel and freshness
  • Has low nutrient requirements and high alcohol tolerance up to 16%
  • Reliable and stable, ensuring rapid fermentation of base wines even at low temperatures
  • Highly suitable for MLF (malolactic fermentation)
  • Sensory profile: good balance and low bitterness
 

Follow Lallemand's Method

 

For a reliable fermentation with Lalvin ICV OKAY, Lallemand always recommends the use of the yeast starter Go-Ferm Protect Evolution together with a yeast nutrient such as Fermaid O. 

Correct Yeast Preparation – Step by Step

1. Dissolve 30 g Go-Ferm Protect Evolution in water at 40–43 °C
2. Add 25 g Lalvin ICV OKAY yeast at 35–40 °C and wait 20 minutes
3. Add Fermaid O
4. Adjust the solution to the must - note: max. 10 °C difference before adding to the total volume
5. Add to the carboy/fermentation vessel/tank within max. 30 min

Select the desired quantity of Lalvin ICV OKAY when ordering.

Choose variant

LALVIN ICV OKAY YSEO is Recommended for Cider, Fruity, Aromatic Rosé, White and Red Wines

Yeast strain: Saccharomyces cerevisiae 

Selected in collaboration with INRA, Sup Agro Montpellier and ICV.

 

 

 

YSEO Classified Yeasts from Lallemand Have Special Characteristics

Lallemand developed YSEO®. The designation refers to the process "Yeast Security and Sensory Optimization." 

What characterises yeasts classified under Lallemand's YSEO® trademark?

  • Increases fermentation reliability and helps prevent problems during fermentation
  • Improves yeast resistance and adaptation under difficult fermentation conditions
  • Improves the yeast cells' uptake of essential micronutrients and vitamins
  • Improves the yeast's ability, after rehydration, to rapidly establish itself in the must, helping to ensure a more reliable fermentation
  • Ensures rapid fermentation start after inoculation
  • The yeast has reduced H2S, VA and SO2 production during fermentation, resulting in maximum sensory optimisation of the finished wine

ICV OKAY from Lallemand - Specific Technical Characteristics

  • Produces very low levels of SO2, H2S and acetaldehyde
  • Ensures low levels of volatile acidity
  • Promotes aromatic esters, optimises mouthfeel and freshness
  • Has low nutrient requirements
  • High alcohol tolerance up to 16%
  • Reliable and stable, ensuring rapid fermentation of base wines even at low temperatures
  • Highly suitable for MLF (malolactic fermentation)
  • Sensory profile: good balance and low bitterness

LALVIN ICV OKAY

  • Dosage: 20-40 g/hL
  • Fermentation temperature: 12-30 °C
  • Store in a dry place in the airtight container/vacuum pack in which LALVIN ICV OKAY™ is supplied, at a temperature between 4-11 °C

 

Lallemand recommends using Go-Ferm Protect Evolution yeast starter and Fermaid O yeast nutrient together with ICV OKAY yeast.

Follow these steps:

Lalvin ICV OKAY Rehydration and Addition:

1. Add Go-Ferm Protect Evolution according to the package instructions to clean water at 40-43 °C. Stir until any lumps are completely dissolved.

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

3. Leave to rest for 20 minutes and gently stir again.

4. Add Fermaid O according to the package instructions.

5. Slowly add must to the solution. The temperature difference between the must in your fermentation vessel/tank and the yeast + nutrient solution must not exceed 10 °C. If necessary, acclimatise the yeast solution further by slowly adding more must before finally adding it to your fermentation vessel/tank to avoid cold shock.

6. The entire process must not exceed 30 minutes.
 

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

Select the desired size when ordering.

 

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