Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the B.I.V.B. - Bourgogne, France
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Neutral
General Sensory Contribution
Enhances varietal characters
Cabernet Franc
Berry, Color stability
Grenache
Berry
Pinot Noir
Red fruit, Color stability
For Pinot noir with color and structure
Lalvin RC212® 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 RC212® 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. RC212® consistently produces Pinot noir with good structure, ripe cherry, bright fruit and spicy characteristics. Wines made with RC212® can be blended with wines made with Lalvin RA17® to achieve more complexity and finesse.Fermentation Speed
Moderate
Glycerol Production
Moderate
Lag Phase
Moderate
Nitrogen Needs
Moderate
Alcohol Tolerance
16 %
Volatile Acidity
Moderate
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
18 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Acetaldehyde Production
Moderate
