The Lalvin D47 wine yeast is well-suited for production of dry whites, blush, and residual sugar wines from white varieties such as Chardonnay and rosé. It is also described as an excellent choice for mead when used with appropriate yeast nutrients to provide nitrogen. The strain is a low-foaming, quick fermenter that settles to a compact lees by the end of fermentation. It tolerates fermentation temperatures from 15° to 20°C (59° to 68°F) and enhances mouthfeel through complex carbohydrates. Malolactic fermentation proceeds well in wines made with this yeast, contributing to the overall profile of the beverage. Features Low-foaming quick fermenter Forms compact lees at end of fermentation Temperature tolerance: 15–20°C Enhances mouthfeel via complex carbohydrates Supports malolactic fermentation