Lalvin ICV D-47 vs Lalvin CY3079: which to use
Lalvin ICV D-47: Lallemand · Lalvin CY3079: LallemandThe two strains side by side on the numbers that decide it, and which to reach for.
Gauge readout
Attenuationferments to dryness
Alcohol tolerance14 % ABV
Fermentation temp15 to 30 C (59 to 86 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published data side by side
| Manufacturer | Lalvin ICV D-47: Lallemand · Lalvin CY3079: Lallemand |
|---|---|
| Lalvin ICV D-47 temperature | 15 to 30 C (59 to 86 F) |
| Lalvin CY3079 temperature | 15 to 25 C (59 to 77 F) |
| Lalvin ICV D-47 attenuation | ferments to dryness |
| Lalvin CY3079 attenuation | ferments to dryness |
| Lalvin ICV D-47 alcohol tolerance | 14 % ABV |
| Lalvin CY3079 alcohol tolerance | 15 % ABV |
| Lalvin ICV D-47 flocculation | settles to a compact lees |
| Lalvin CY3079 flocculation | settles to a fine lees |
Notes
Both are white Burgundy strains for barrel-fermented Chardonnay, but D-47 builds mouthfeel and body while CY3079 develops toasty, buttery lees complexity.
Choose D-47 for a full, round Chardonnay texture.
Choose CY3079 for a serious ageable white with worked-lees toast and butter.
The strains in full
Sources: Lallemand Oenology Yeast Quick Reference Chart (alcohol tolerance and temperature limits)