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Lalvin R2™

Isolated in the Sauternes region by Brian Crozer (Australia)

Spezies
Saccharomyces cerevisiae bayanus

Killerfaktor
Aktiv

Allgemeiner sensorischer Beitrag
Esters

Weißwein

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

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