Lalvin D47™ is a specific strain of yeast that is highly recommended for producing premium, barrel fermented Chardonnay. This particular yeast strain has been carefully selected for its ability to enhance the complex flavors and aromas that are characteristic of this popular white wine.
When Lalvin D47™ is used in the fermentation process of Chardonnay, it has the potential to bring out a range of desirable characteristics in the resulting wine. One of the key benefits of using this yeast is its ability to produce wines with a silky persistence on the palate. This means that the wine will have a smooth and lingering sensation, which can greatly enhance the overall enjoyment of the wine.
In addition to its ability to create a silky mouthfeel, Lalvin D47™ is also known for developing spicy, tropical, and citrus notes in the wine. These flavors can add complexity and depth to the wine, making it more interesting and enjoyable to drink. The tropical notes can bring a touch of exoticism to the wine, while the citrus notes can provide a refreshing and zesty element.
Furthermore, Lalvin D47™ is highly compatible with malolactic bacteria. Malolactic fermentation is a secondary fermentation process that converts harsh malic acid into softer lactic acid, resulting in a smoother and creamier texture in the wine. The compatibility of Lalvin D47™ with malolactic bacteria means that winemakers can easily incorporate this secondary fermentation process into their winemaking, further enhancing the overall quality and complexity of the Chardonnay.
It is important to note that Lalvin D47™ is specifically recommended for barrel fermented Chardonnay. Barrel fermentation refers to the process of fermenting the wine in oak barrels, which can impart additional flavors and aromas to the wine. Lalvin D47™ is well-suited for this style of winemaking and can complement the oak characteristics, resulting in a harmonious and well-balanced wine.
Lalvin D47™ is a highly recommended yeast strain for producing premium, barrel fermented Chardonnay. Its ability to develop spicy, tropical, and citrus notes, along with its compatibility with malolactic bacteria, makes it an excellent choice for winemakers looking to create a Chardonnay with a silky persistence and complex flavors.