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This strain was isolated from grapes grown in the C�tes-du-Rh�ne region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coop�ratif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.
The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15� to 20�C (59� to 68�F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended for making wines from white varieties such as Chardonnay and ros� wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.