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LALVIN DV10 yeast is a specially selected dry active yeast strain of saccharomyces bayanus, which is utilized very reliably for the fermentation of white wine must and basic wine used for making sparkling wine. LALVIN DV10 yeast leads to relatively neutral sparkling wine with good balance between fruit and elegance.    

Saccharomyces cerevisiae var. Bayanus, Saccharomyces yeast species for sparkling wine production (Tank fermentation)
Suitable for
All grape varieties
Temperature, Dosage
15-30 °C, 20-30 g/hl

Core features

  • Particularly suitable for the second fermentation due to good alcohol tolerance
  • Low nutrient requirements
  • Rapid start of fermentation and main fermentation
  • Low formation of undesirable fermentation by-products
  • Good flocculation properties
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