ICV OKAY - WBM online

For young fresh and aromatic Rose, White and Red wines. Lalvin ICV OKAY offers fermentation
security whilst producing very low levels of Acetaldehyde, H2S and SO2.
The development of Lalvin ICV OKAY was associated with a PhD related to the identification of a new
mechanism responsible for the control of SO2 and H2S production by wine yeast . A genetic study identified
the molecular basis of these properties. Using marker-assisted selection techniques, Lallemand and ICV
have selected, with the collaboration of INRA and Sup’ Agro Montpellier, Lalvin ICV OKAY
Lalvin ICV OKAY exhibits a special ability to produce very low levels of H2S and SO2. Moreover, the low
acetaldehyde production of Lalvin ICV OKAY will be a good asset to stabilize most wines with moderate
SO2 levels. This yeast also offers fermentation security, completing fermentation in a large range of
fermentation conditions. Tends to contribute good fruit intensity.
Lallemand has developed a unique yeast production process called YSEO® (Yeast
SEcurity and Sensory Optimization). This process increases fermentation reliability and
security and ensures fewer organoleptic deviations, but not all yeast can be prepared by
this process. The process (when compared to non-YSEO):
• Improves the yeast cells assimilation of essential micronutrients and vitamins.
• Improves the yeasts ability to implant in the must for a more reliable fermentation.
Lallemand | 2366 Moonlight Way | santa Rosa | California 95403 | usA | Tel: (707) 526-9809
• Linked to a reduction in yeast stress thereby reducing H S, VA and SO production.
Lallemand Oenology: Natural Solutions that add value to the world2of winemaking2/ www.lallemandwine.com
• Shorter lag phase.
• Improves the resistance and adaption of the yeast under difficult fermentation conditions.
MICROBIAL
AND OENOLOGICAL
PROPERTIES
Lallemand
| 31 Blousuikerbos
street | Proteavalley | Bellville
| 7530 | south Africa | Tel: +27 21 913 7555
Lallemand Wyn afdeling: Natural Solutions that add value to the world of winemaking / www.lallemandwine.com
•
Recommended for Red, White and Rose Production.
• Saccharomyces cerevisiae
• Alcohol tolerance to 16% v/v *subject to fermentation conditions.
• Temperature tolerance 12oC - 30oC
• Low
Nitrogen
Lallferm
s.A.Relative
| Pedro molina
433demand.
| Primer piso, Oficina 2 | Mendoza 5501 | Argentina | Tel: +54 (261) 425 67 89
• Short
lag phase
with steady
fermentation
kinetics.
Lallemand
Enología:
Un mundo
de soluciones
naturales
para añadir valor a tus vinos / www.lallemandwine.com
• Very Low potential for SO2 production.
• Very low acetaldehyde production.
• Very low H2S production.
• Killer factor Active.
• Compatible with malolactic fermentation.
Camino
Publico
Losproducer.
siete Puentes s/n | Bodega Nº6 | Los Lirios –Requinoa | Rancagua | Chile | Tel: +56 72 585003
• Low
foam
Lallemand Enología: Un mundo de soluciones naturales para añadir valor a tus vinos / www.lallemandwine.com
Lallemand Australia Pty Ltd | 23-25 Erudina Ave, Edwardstown, south Australia 5039 | Australia | Tel: +61 8 8276 1200
Lallemand Oenology: Natural Solutions that add value to the world of winemaking / www.lallemandwine.com
AUSTRALIA & NEW ZEALAND TECHNICAL DATA SHEET
ORIGIN AND APPLICATION
ACTIVE DRIED YEAST
ICV OKAY
“Development of new wine yeast combining low SO2, H2S and Acetaldehyde production with high
fermentative performance using a new selection tool” Jessica Berlese-Noble, Celine Raynal, Anthony
Silvano, Daniel Granes, Caroline Bonnefond, Anne Oritz-Julien and Bruno Blondin. In the process of
publication.
INSTRUCTION FOR USE
Dosage Rate:
• 25g/hL of Active Dried Yeast (this will provide an initial cell population of approximately
5 x106 viable cells/ml).
• 30g/hL of GoFerm product.
• Nitrogen source from the Fermaid range.
Procedure for 1000L ferment.
1) Add 300g of GoFerm product to 5L of 40-43oC clean, chlorine free water. Stir until an homogenous
suspension free of lumps is achieved.
Lallemand
| 2366
Wayof| this
santa
Rosa | California
95403 |35-40
usA |oTel:
(707) 526-9809
2) When
the Moonlight
temperature
suspension
is between
C, sprinkle
250g of yeast, slowly and evenly
Lallemand Oenology: Natural Solutions that add value to the world of winemaking / www.lallemandwine.com
onto the surface of the water, whilst gently stirring. Ensure any clumps are dispersed.
3) Allow to stand for 20 minutes before further gently mixing.
4) Mix the rehydrated yeast with a little juice, gradually adjusting the yeast suspension temperature to
within 5-10oC of the juice/must temperature.
5) Inoculate into the must.
Lallemand | 31 Blousuikerbos street | Proteavalley | Bellville | 7530 | south Africa | Tel: +27 21 913 7555
Further Notes:
Lallemand
Wyn afdeling: Natural Solutions that add value to the world of winemaking / www.lallemandwine.com
• Steps 1-5 should be completed within 30 minutes.
• It is best to limit first juice/must volume addition to one tenth the yeast suspension volume and wait
10 minutes before the addition to juice.
• To minimize cold shock, ensure temperature changes are less than 10oC.
• It is recommended that juice/must be inoculated no lower than 18oC.
• It s.A.
is recommended
use
a complex
nutrition
source,
as either
or Fermaid
Lallferm
| Pedro molinato433
| Primer
piso, Ofi
cina 2 nitrogen
| Mendoza
5501 | such
Argentina
| Tel: Fermaid
+54 (261)A425
67 89 O.
Lallemand Enología: Un mundo de soluciones naturales para añadir valor a tus vinos / www.lallemandwine.com
STORAGE
All Active Dried Yeast should be stored dry, best practice between 4-12oC and the vacuum packaging should
remain intact.
Camino Publico Los siete Puentes s/n | Bodega Nº6 | Los Lirios –Requinoa | Rancagua | Chile | Tel: +56 72 585003
Lallemand Enología: Un mundo de soluciones naturales para añadir valor a tus vinos / www.lallemandwine.com
Lallemand Australia Pty Ltd | 23-25 Erudina Ave, Edwardstown, south Australia 5039 | Australia | Tel: +61 8 8276 1200
Lallemand Oenology: Natural Solutions that add value to the world of winemaking / www.lallemandwine.com
The information herein is true and accurate to the best of our knowledge; however, this datasheet is not to be considered as a guarantee expressed or implied, or as a
condition of sale of this product. VERSION TW140115
AUSTRALIA & NEW ZEALAND TECHNICAL DATA SHEET
FURTHER READING
ACTIVE DRIED YEAST
ICV OKAY

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