Lalvin DV10 yeast: temperature, attenuation and alcohol tolerance

Lallemand (dry wine yeast)

The published Lallemand data for Lalvin DV10, the styles it suits, and what to use if you cannot get it.

Gauge readout

Attenuationferments to dryness

Alcohol tolerance18 % ABV

Fermentation temp10 to 35 C (50 to 95 F)

Attenuation50%75%100%

Alcohol010%20% ABV

Temperature02040 C

Published technical data

Manufacturer	Lallemand (dry wine yeast)
Species	Saccharomyces cerevisiae var. bayanus
Fermentation temperature	10 to 35 C (50 to 95 F)
Apparent attenuation	ferments to dryness
Alcohol tolerance	18 % ABV
Flocculation	compacts firmly

Notes

Recommended for Sparkling wine, Champagne base, restarting stuck ferments, cool-fermented white.

Character: Very neutral, low foam, low H2S, wide temperature and pH tolerance; strong restarter.

A champagne strain like EC-1118 but even more tolerant of temperature and low pH, which is why it is a first choice for sparkling base wine and for restarting a stuck ferment. It tolerates 18% alcohol and stays clean and low-foaming. Like EC-1118 its neutrality means it adds little aroma of its own.

Substitutes and styles

Lalvin DV10 substituteclosest replacement to buy Best yeast for sparkling wine and Champagne baseLalvin DV10 is the pick Lalvin EC-1118compare (Lallemand)Lalvin QA23compare (Lallemand)Lalvin R2compare (Lallemand)Lalvin DV10 vs Lalvin EC-1118head to head

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