
Weinhefen

Weinbakterien

Hefenährstoffe und Protektoren

Spezielle Nicht-Aktivierte Hefen

Enzyme

Chitosan

Kompetenz im Weinberg

Isolated in the Sauternes region by Brian Crozer (Australia)
Spezies
Saccharomyces cerevisiae bayanus
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Esters

Roséwein

Moste mit hohem Zuckergehalt

Gärstockung beheben

For the expression of Sauvignon blanc aromas
Lalvin R2™ was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. It has excellent cold temperature properties and will ferment as low as 5°C. Without good nutrition and protection against osmotic shock, it can tend to produce VA. For this reason, proper nutrition and protection during rehydration and during fermentation is recommended. R2™ helps produce intense, direct fruit-style whites by liberating fruit and floral aroma precursors. It is recommended for aromatic white varieties, such as Sauvignon blanc, Riesling and Gewürztraminer. It is classified as a Saccharomyces cerevisiae bayanus.Gärgeschwindigkeit
Mittel
Glyzerinbildung
Mittel
Lag-Phase
Sehr kurz
Stickstoffbedar
Hoch
Alkoholtoleranz
16 %
Flüchtige Säure
Mittel
SO₂-Bildung
Niedrig
Maximaltemperatur
30 °C
Minimaltemperatur
5 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig
Gabe
Niedrig
Bildung von Acetaldehyd
Niedrig