YeastMatch

Lalvin ICV D254 yeast: temperature, attenuation and alcohol tolerance

Lallemand (dry wine yeast)

The published Lallemand data for Lalvin ICV D254, the styles it suits, and what to use if you cannot get it.

Gauge readout
Attenuationferments to dryness
Alcohol tolerance16 % ABV
Fermentation temp13 to 30 C (55 to 86 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C

Published technical data

ManufacturerLallemand (dry wine yeast)
SpeciesSaccharomyces cerevisiae
Fermentation temperature13 to 30 C (55 to 86 F)
Apparent attenuationferments to dryness
Alcohol tolerance16 % ABV
Flocculationsettles moderately

Notes

Recommended for Syrah, Zinfandel, big reds, Rhone-style reds.

Character: Enhances round mouthfeel and jammy, spicy red character; can raise H2S if under-fed.

A red strain that builds a round, full mid-palate and lifts jammy, spicy fruit, so it suits Syrah, Zinfandel and other big reds. It has a higher nitrogen demand and can throw hydrogen sulphide if starved, so stage in nutrient and do not let it run dry on nutrients.

Substitutes and styles

Best yeast for Cabernet, Syrah and big redsLalvin ICV D254 is the pickLalvin RC212compare (Lallemand)Lalvin ICV D80compare (Lallemand)Lalvin BM45compare (Lallemand)Lalvin ICV D254 vs Lalvin RC212head to head

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