Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Selected by the B.I.V.B. - Bourgogne, France
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Neutral
Allgemeiner sensorischer Beitrag
Enhance varietal characters
For Pinot noir with color and structure
LALVIN RC 212 was selected from fermentations in Burgundy by the BIVB to extract and protect the polyphenols of Pinot noir. Due to the limited adsorption of polyphenols on LALVIN RC 212 yeast cell walls, there is limited color loss and structure is protected during aging. It requires high nutrient additions to avoid the potential development of sulfides and demonstrates best results when rehydrated with the right nutrient and protectant. LALVIN RC 212 consistently produces Pinot noir with good structure, ripe cherry, bright fruit and spicy characteristics. Wines made with LALVIN RC 212 can be blended with wines made with LALVIN RA17 to achieve more complexity and finesse.Gärgeschwindigkeit
Mittel
Glyzerinbildung
Mittel
Lag-Phase
Mittel
Stickstoffbedar
Hoch
Alkoholtoleranz
16 %
Flüchtige Säure
Mittel
SO₂-Bildung
Niedrig
Maximaltemperatur
30 °C
Minimaltemperatur
18 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig
Bildung von Acetaldehyd
Mittel