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. 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 15ø to 20øC (59ø to 68øF) 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.