Lalvin ICV D-47 yeast: temperature, attenuation and alcohol tolerance

Lallemand (dry wine yeast)

The published Lallemand data for Lalvin ICV D-47, the styles it suits, and what to use if you cannot get it.

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 technical data

Manufacturer	Lallemand (dry wine yeast)
Species	Saccharomyces cerevisiae
Fermentation temperature	15 to 30 C (59 to 86 F)
Apparent attenuation	ferments to dryness
Alcohol tolerance	14 % ABV
Flocculation	settles to a compact lees

Notes

Recommended for Chardonnay, Viognier, barrel-fermented white, rose.

Character: Builds mouthfeel and body; suits barrel-fermented whites on the lees.

A Cotes-du-Rhone white strain selected for full-bodied barrel-fermented Chardonnay. It produces polysaccharides that build mouthfeel, so it rewards lees ageing. Keep the ferment cool, because a hot D-47 ferment can drop aroma and raise the risk of hydrogen sulphide.

Substitutes and styles

Best yeast for barrel-fermented ChardonnayLalvin ICV D-47 is the pick Lalvin CY3079compare (Lallemand)Lalvin QA23compare (Lallemand)Lalvin ICV D254compare (Lallemand)Lalvin ICV D-47 vs Lalvin CY3079head to head

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