Recommended for making wines from white varieties such as Chardonnay and Rosé. It is also an excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.

This strain was isolated from grapes grown in the Côte de Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut Coopératif du Vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolatescollected between 1986 and 1990.

OENOLOGICAL PROPERTIES AND APPLICATIONS
The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 10° to 30°C (50° to 86°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47.