Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the B.I.V.B. in Bourgogne, France
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Sensitive
General Sensory Contribution
Enhance varietal aromas
Pinot Noir
Fruits rouges
Red Wine
Rosé Wine
Rosé Wine
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.Fermentation Speed
Moderate
Glycerol Production
Moderate
Lag Phase
Moderate
Nitrogen Needs
High
Alcohol Tolerance
15 %
Volatile Acidity
Moderate
SO₂ Production
Moderate
Max. Temperature
30 °C
Min. Temperature
16 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
