Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by University of Torino - Italy
Specie
Saccharomyces cerevisaie cerevisiae
Competitive Factor
Active
General Sensory Contribution
Enhances varietal aromas
Cabernet Franc
Plum, Color Stability
Cabernet Sauvignon
Jam, Color stability,
Grenache
Plum, Color Stability
Merlot
Plum, Color Stability
Nebbiolo
Berry, Licorice, Tannin intensity, Color Stability, Cherry
Pinot Noir
Jam, Color Stability
Syrah
Fruit, Structural enhancement, Color stability
Zinfandel
Berry, Spice
Grenache
Pinot Noir
Merlot
Zinfandel
White Wine
Rosé Wine
High Brix Juice
For long aging, color stability and structure
Lalvin BRL97™ was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries in the Barolo region. The goal was to find a selected natural yeast from Nebbiolo that is able to retain both the color and the varietal character of this grape. BRL97™ has received good feedback from North American winemakers for its color stabilization and sensory contributions in heavier structured reds, such as Zinfandel, Barbera, Merlot and Nebbiolo, with long aging potential.Fermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
16 %
Max. Temperature
29 °C
Min. Temperature
17 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
