Lalvin DV10™ | Dry Wine Yeast

• Lalvin DV10 is the ideal choice for winemakers dedicated to producing elegant sparkling wines and bright, crisp still whites with clean aromatics and refined structure
• Whether perfecting a classic Champagne, refining a crisp Chardonnay, or creating a beautifully structured sparkling wine, DV10 guarantees clarity, balance, and exceptional quality
• Precision, stability, and clean fermentation for premium sparkling and still wines

Lalvin DV10 is a robust and versatile yeast strain, originating from the Champagne region of France. Renowned for its clean fermentation profile and high alcohol tolerance, DV10 is ideal for producing sparkling wines, Champagne, and crisp still whites. Its consistent performance under challenging conditions makes it a preferred choice for winemakers seeking reliability and clarity in their wines .

• Clean Fermentation Profile: Produces minimal volatile acidity and low hydrogen sulfide (H₂S), preserving pure fruit character and aromatic clarity.

• High Alcohol Tolerance: Effective up to 18% ABV, supporting complete fermentation in high-sugar musts.

• Temperature Range: Performs optimally between 50°F (10°C) and 95°F (35°C), suitable for both cold fermentations and warm climates.

• Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a crisp, dry finish.

• Low SO₂ Production: Maintains bright, clean aromatics with minimal sulfite interference.

• High Flocculation: Settles efficiently post-fermentation, ensuring bright clarity.

Applications:

• Sparkling Wines: Perfect for Méthode Traditionnelle, Charmat Process, and Pet-Nat styles, delivering fine bubbles and crisp aromatics.

• Champagne Production: Reliable under high pressure and low temperatures, producing elegant mousse and clean expression.

• Still Whites: Ideal for Chardonnay, Sauvignon Blanc, and Pinot Grigio, preserving bright fruit and crisp acidity.

• High-Alcohol Fermentations: Excellent for fortified wines and late-harvest styles, with complete sugar conversion and balanced structure.

Flavor Profile:

• Crisp Apple & Citrus: Sharp notes of green apple, lemon zest, and grapefruit dominate the palate.

• Mineral Freshness: Subtle minerality that enhances clean mouthfeel and bright finish.

• Floral & Light Herbaceous Notes: Delicate hints of white blossom and cut grass contribute to aromatic lift.

• Bright, Crisp Finish: Ensures a clean, refreshing palate with high clarity and purity.

Usage:

• Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to prevent clumping.

• Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.

• Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts.

• Fermentation Temperature: Maintain between 50°F and 95°F to optimize ester formation and maintain aromatic clarity.

• Secondary Fermentation: Perfect for bottle conditioning and sparkling wine production, supporting fine bubbles and bright clarity.

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