ENOLOGIX'S 100-POINT WINEMAKING RATINGS
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Lalvin DV10™: Saccharomyces cerevisiae bayanus. “The better Prise de Mousse.”
Description: Lalvin DV10: Champagne selection for primary and secondary fermentation DV10 was selected by the SOEC in the Champagne region and is approved by the CIVC in Epernay. DV10 has strong fermentation kinetics over a wide temperature range and relatively low nitrogen demands. DV10 is famous for its ability to ferment under stressful conditions of low pH, high total SO2 and low temperature. Low foaming and low VA production characterize it. DV10 is considered a clean fermenter that respects varietal character and avoids bitter sensory contributions of other one-dimensional ‘workhorse’ yeasts such as Prise de Mousse. It is classified as a Saccharomyces cerevisiae bayanus.
Reviewed By Leo Winemaker
I object to Prise de Mousse version of S. cerivisiae ex. bayanus for any luxury wine because it produces by-products I do not appreciate. Acetaldehyde for one. DV10 is an exception; that I have seen used in the Napa Valley with success in St. Helena.