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unoffending    
a. 不惹人生气的,不使人生气的,无害的

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  • LALVIN ICV D47™ - Lallemand Wine
    On most white grape varieties, this yeast elaborates wines with ripe stable fruits or jam-like aromas Thanks to these aromas, the cuvées fermented with the LALVIN ICV D47™ are a good source of complexity in the blends Moreover, LALVIN ICV D47™ contributes to the wine’s silkiness and persistence
  • Lalvin ICV-D47™ - Lallemand Brewing
    Due to the release of polysaccharides into the must during fermentation, this yeast contributes to a round, soft palate with good weight This process can also help to stabilize aromatic compounds Lalvin D47™ is highly recommended to produce premium, barrel fermented Chardonnay
  • LALVIN ICV D47® Wine Yeast | Scott Laboratories
    LALVIN ICV D47® is a high polysaccharide and ester-producing strain suitable for both tank and barrel-fermented white and rosé wines Produces full-bodied, complex wines with citrus, stone fruit, tropical fruit, and floral aromas
  • Lalvin ICV D47® | Dry Wine Yeast – MoreWine
    Flavor Profile: Citrus and Tropical Fruits: Prominent notes of pineapple, lemon, and grapefruit Floral Aromatics: Subtle hints of honeysuckle, jasmine, and orange blossom Smooth Mouthfeel: Contributes to a creamy, well-rounded body with excellent clarity Clean Finish: Low SO₂ production preserves fruit purity and aromatic intensity Usage:
  • LALVIN ICV D47 - socohomebrew. com
    Improves the yeasts ability to implant in the must for a more reliable fermentation Linked to a reduction in yeast stress thereby reducing H2S, VA and SO2 production Shorter lag phase Improves the resistance and adaption of the yeast under dificult fermentation conditions
  • Lalvin D-47 Wine Yeast | Whites, Mead Cider - Northern Brewer
    Lalvin D-47 is a versatile strain that produces wines with enhanced mouthfeel, aromatic complexity, and balance Originally isolated in France, it is popular for white wines, meads, and ciders where richness and roundness are desired
  • ICV D47TM - Lallemand Brewing
    Due to the release of polysaccharides into the must during fermentation, this yeast YEAST contributes to a round, soft palate with good weight This process can also result in the stability of aromatic compounds Highly recommended for the production of premium, barrel fermented Chardonnay
  • ICV-D-47 LALVIN ACTIVE FREEZE- DRIED WINE YEAST
    Due to the release of polysaccharides into the must during fermentation, this yeast contributes to a round, soft palate with good weight This process can also help to stabilize aromatic compounds Lalvin D47 is highly recommended to produce premium, barrel fermented Chardonnay
  • LALVIN ICV D47™ - Lallemand Wine
    Due to release of polysaccharides, this yeast contributes to a round, soft palate with good weight Moreover, it also contributes to the wine’s silkiness, persistence and complexity
  • Lallemand · Lalvin ICV D47 Yeast for Beer Brewing: Styles, Fermentation . . .
    It is also known for producing a clean flavor profile with balanced esters and subtle fruitiness, making it perfect for creating complex wines with intense aromatic profiles





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