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DV10 Dry Wine Yeast
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Description

DV-10 is a Champagne isolate that was selected by the Station Oenotechnique de Champagne (SOEC) and was approved by the CIVC in Epernay, France. Known as "the original Champagne isolate" (A.K.A.: "Epernay"), DV10 is one of the most widely used strains in the Champagne region. Famous for its ability to ferment under stressful conditions of low pH, high total SO2 and low temperature, DV10 gives clean fermentations that preserve varietal fruit character while adding roundness and volume. DV10 has strong fermentation kinetics over a wide temperature range and has relatively low nitrogen demands. In addition, DV10 is low foaming with low VA and H2S production. All of these qualities make DV10 highly recommended for the production of the classic, premium still and sparkling white wine varietals, along with cider, fruit wines and mead. Best results from 50 to 85 degrees F, alcohol tolerant to 18%.

Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Why did you choose this?
MoreFlavor Store
Making cider to bottle condition. Clean, strong fermentation characteristics, neutral flavor.
Douglas S on Feb 12, 2018
Complimentary to my mead
daryl b on Jan 25, 2018
Making cider to bottle condition. Clean, strong fermentation characteristics, neutral flavor.
Douglas S on Feb 12, 2018
I like the taste this leaves on a mead. Very nice touch, sack, melomel, metheglin, or other.
Valued C on Feb 2, 2018
Complimentary to my mead
daryl b on Jan 25, 2018
I like the taste this leaves on a mead. Very nice touch, sack, melomel, metheglin, or other.
Valued C on Feb 2, 2018
Reviews

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Recommended
Worked great for my mead projects. Easy to ferment with. Quick shipping.
October 26, 2016
Great for stuck fermentations
Champagne yeast may be better, but I tossed this into a stuck fermentation for a high gravity brew and it turned out great!
May 15, 2014
Cider try
Used in an experiment and worked nice. I still prefer the Champagne yeast.
May 7, 2013