Brand
Lalvin®
Trademark
Lalvin Rhône 2323®
Title
Enhancing polyphenol content
Description
Contributes to increase the tannins and preserve the color intensity.
Process
YSEO®
Files
Files
variety_genre
Saccharomyces cerevisiae cerevisiae
Production of volatile acidity
High
Production of SO
2
Low
MLF Compatibility
Not really recommended
Lag phase
Very short
Foam production
Low foam production
White
Not really recommended
Red
Strongly recommended
Rosé
Very recommended
Late harvest
Not really recommended
Sensory effect
Esters
Restart stuck
Not really recommended
Fermentation speed
Moderate
Temperature range
15-28 °C
Competitive factor
Active
Alcohol tolerance
15
Relative nitrogen needs
Medium-high
H
2
S production 60ppm
High
H
2
S production 170ppm
High
Reaction to O2 addition
Moderate
Dosage
20-40g/hL
Glycerol production
Moderate
Application
This strain was selected by Inter-Rhône for the making of premium or semi-premium red wines coming from musts with high polyphenolic potential. It essentially contributes to increase the tannins and preserve the color intensity.
Print
