Lalvin D47 made my homemade pineapple wine taste like a 4k bottle from a supermarket. No jokes.. Make 20litres of Pure Sparkling wiine . OMG, the Best Wine,Kombucha,Mead,Ale,beer etc maker

Brewing wine with D47 in Kenya is like having a winery in your bedsitter. Wueh!

An excellent choice for dry whites, blush wines and residual sugar wines.

Lalvin D47™ has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes. 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. When left on lees, spicy, tropical and citrus notes will develop and the wine is then said to have a silky persistence. This strain is very compatible with malolactic-bacteria.

This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.
Oenological properties and applications
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 rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.