LALVIN DV10 Wine Yeast from Lallemand

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LALVIN DV10 for Cider, White Wine, Rosé Wine, Mead & Sparkling Wines + Secondary Fermentation

Yeast strain: Saccharomyces cerevisiae

DV10™ from Lallemand is widely used and highly regarded worldwide thanks to its consistently reliable fermentation performance. The yeast is extensively used by prestigious French Champagne houses because of DV10's outstanding fermentation kinetics during both primary and secondary fermentation. Lalvin DV10 is particularly recognised for its ability to perform under challenging conditions such as low pH levels and low fermentation temperatures. Lalvin DV10 produces a clean fermentation profile and is widely used to highlight the unique varietal characteristics of the apples and grapes used.

Lalvin DV10 from Lallemand - Characteristics

Suitable for both primary and secondary fermentation and renowned for its ability to ferment under stressful conditions

Reliable yeast strain even at pH levels as low as 2.8-2.9

Wide fermentation temperature range, down to 10°C

High alcohol tolerance up to 18%

Clean and stable fermentation, ensuring rapid fermentation of base wines

Sensory profile: low bitterness with excellent respect for varietal character

Follow Lallemand's Recommended Method

For a safe and reliable fermentation with Lalvin DV10, use the yeast according to Lallemand's recommended protocol together with your chosen Go-Ferm yeast rehydration nutrient and your preferred Fermaid yeast nutrient.

Proper Yeast Preparation – Step by Step

1. Dissolve your Go-Ferm product in water at 40–43°C.
2. Add Lalvin DV10 yeast at 25 g per 100 L at 35–40°C and leave for 20 minutes.
3. Add half of the total amount of Fermaid O or Fermaid K at the beginning of fermentation.
4. Gradually adjust the temperature of the yeast suspension to the must – maximum 10°C difference before inoculating the full volume.
5. Add the yeast to the carboy, fermentation bucket or tank within a maximum of 30 minutes.
6. Add the remaining Fermaid O or Fermaid K when approximately one-third of the sugar has been consumed.

Understanding the Difference – Yeast Rehydration Nutrient vs. Yeast Nutrient

A yeast rehydration nutrient (Go-Ferm range) is used during rehydration to activate and protect the yeast.
A yeast nutrient (Fermaid range) is added in two stages: at the start of fermentation and again when approximately one-third of the sugar has been fermented.

Choosing the Right Go-Ferm Product

Go-Ferm is the standard choice for most fermentations.

Go-Ferm Protect Evolution is recommended for more demanding fermentations.

Go-Ferm Sterol Flash is the fastest and most advanced solution for modern wine and cider production.

Choosing the Right Fermaid Product

Fermaid O is a 100% organic nutrient source without added inorganic salts (DAP).

Fermaid K is recommended when the must requires additional nutrients to ensure a safe and reliable fermentation.

View Go-Ferm View Go-Ferm Protect Evolution View Go-Ferm Sterol Flash View Fermaid K View Fermaid O