Détails du produit

catalog

Lalvin RC212®

Selected by the B.I.V.B. - Bourgogne, France

Espèce
Saccharomyces cerevisiae cerevisiae

Facteur de competitivité
Neutre

Contribution sensorielle
Enhances varietal characters

Cabernet Franc
Berry, Color stability

Grenache
Berry

Pinot Noir
Red fruit, Color stability

Vin rouge

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.

Vitesse de fermentation
Modérée

Production de glycérol
Modérée

Phase de latence
Modérée

Compatibilité FML
Recommandée

Besoin en Azote
Modéré

Tolérance à l'alcool
16 %

Acidité volatile
Modérée

Production de SO₂
Basse

Température max.
30 °C

Température min.
18 °C

H₂S 170 ppm
Bas

H₂S 60 ppm
Bas

Utilisation en co-inoculation
Très recommandée

Production d'éthanal
Modérée

Download free application

télécharger ultérieurement