Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Selected by Inter-Rhône - France
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Enhance varietal characters
Rotwein
Roséwein
Roséwein
Enhancing polyphenol content
The strain LALVIN Rhône 2323 YSEO was selected by the technical service of the Comité Interprofessionel des vins AOC Côtes du Rhône et de la Vallée du Rhône. The selection was carried out from a culture collection of over 600 yeast strains, sampled over the last 15 years in vineyards from the region. This yeast is recommended for the fermentation of red wine and it was retained for high alcohol production, low volatile acidity production and good extraction of phenolic compounds.Gärgeschwindigkeit
Mittel
Glyzerinbildung
Mittel
Lag-Phase
Sehr kurz
Stickstoffbedar
Mittel
Alkoholtoleranz
15 %
Flüchtige Säure
Hoch
SO₂-Bildung
Niedrig
Maximaltemperatur
28 °C
Minimaltemperatur
15 °C
H₂S 170ppm
Hoch
H₂S 60ppm
Hoch
Gabe
Mittel
