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Lalvin RA17

Selected by the B.I.V.B. in Bourgogne, France

Spezies
Saccharomyces cerevisiae cerevisiae

Killerfaktor
Sensitiv

Allgemeiner sensorischer Beitrag
Enhance varietal aromas

Rotwein

Roséwein

To liberate Pinot noir varietal aromas

Lalvin RA17® was selected by the BIVB in the Burgundy region. It is recommended to enhance varietal characters and to obtain fresh, aromatic and supple red wines. To avoid the formation of sulfides, it requires high nutrient levels and will benefit greatly from nutrition during rehydration. When properly fed, RA17® will develop cherry and fruit aromas in varieties like Pinot noir and Gamay. Wines made from RA17® can be blended with wines fermented with Lalvin RC212®, Lalvin BRL97™ or Enoferm AMH™ to give a more balanced, complex and fuller structure.

Gärgeschwindigkeit
Mittel

Glyzerinbildung
Mittel

Lag-Phase
Mittel

Stickstoffbedar
Hoch

Alkoholtoleranz
15 %

Flüchtige Säure
Mittel

SO₂-Bildung
Mittel

Maximaltemperatur
30 °C

Minimaltemperatur
16 °C

H₂S 170ppm
Niedrig

H₂S 60ppm
Niedrig

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