
Weinhefen

Weinbakterien

Hefenährstoffe und Protektoren

Spezielle Nicht-Aktivierte Hefen

Enzyme

Chitosan

Kompetenz im Weinberg

Selected by the B.I.V.B. in Bourgogne, France
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Sensitiv
Allgemeiner sensorischer Beitrag
Enhance varietal aromas

Roséwein

To liberate Pinot noir varietal aromas
Lalvin RA17® was selected by the BIVB in the Burgundy region. It is recommended to enhance varietal characters and to obtain fresh, aromatic and supple red wines. To avoid the formation of sulfides, it requires high nutrient levels and will benefit greatly from nutrition during rehydration. When properly fed, RA17® will develop cherry and fruit aromas in varieties like Pinot noir and Gamay. Wines made from RA17® can be blended with wines fermented with Lalvin RC212®, Lalvin BRL97™ or Enoferm AMH™ to give a more balanced, complex and fuller structure.Gärgeschwindigkeit
Mittel
Glyzerinbildung
Mittel
Lag-Phase
Mittel
Stickstoffbedar
Hoch
Alkoholtoleranz
15 %
Flüchtige Säure
Mittel
SO₂-Bildung
Mittel
Maximaltemperatur
30 °C
Minimaltemperatur
16 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig