Lalvin Clos yeast: temperature, attenuation and alcohol tolerance

Lallemand (dry wine yeast)

The published Lallemand data for Lalvin Clos, the styles it suits, and what to use if you cannot get it.

Gauge readout

Attenuationferments to dryness

Alcohol tolerance17 % ABV

Fermentation temp13 to 30 C (55 to 86 F)

Attenuation50%75%100%

Alcohol010%20% ABV

Temperature02040 C

Published technical data

Manufacturer	Lallemand (dry wine yeast)
Species	Saccharomyces cerevisiae
Fermentation temperature	13 to 30 C (55 to 86 F)
Apparent attenuation	ferments to dryness
Alcohol tolerance	17 % ABV
Flocculation	settles moderately

Notes

Recommended for Cabernet Sauvignon, Zinfandel, high-alcohol reds, port-style.

Character: High alcohol tolerance for big reds; enhances structure and dark fruit.

A high-tolerance red strain, good to 17% alcohol, so it finishes a very ripe, high-sugar red where a weaker strain would stall. It supports structure and dark fruit and holds up in a hot ferment. Reach for it when the grapes came in ripe and the potential alcohol is high.

Substitutes and styles

Best yeast for high-alcohol and late-harvest redsLalvin Clos is the pick Lalvin ICV D80compare (Lallemand)Lalvin ICV D254compare (Lallemand)Lalvin EC-1118compare (Lallemand)

Sources: Lallemand Oenology Yeast Quick Reference Chart (alcohol tolerance and temperature limits)