
Weinhefen

Weinbakterien

Hefenährstoffe und Protektoren

Spezielle Nicht-Aktivierte Hefen

Enzyme

Chitosan

Kompetenz im Weinberg

Isolated in the Heiligenstein region in Austria
Spezies
Saccharomyces cerevisiae cerevisiae
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Neutral

Roséwein

For Riesling and other aromatic whites
Lalvin R-HST® was selected for its exceptional oenological properties in Riesling from trials conducted 1991 to 1996 in the Heiligenstein region of Austria. This yeast has a short lag phase and generation time, even at cold temperatures. These features allow it to dominate and persist over spoilage yeast such as Kloeckera apiculata, where other S. cerevisiae might have difficulty. A relatively neutral strain, Lalvin R-HST® retains fresh varietal character while contributing body and mouthfeel. It also produces crisp, premium white wines intended for aging.Gärgeschwindigkeit
Mittel
Lag-Phase
Sehr kurz
Stickstoffbedar
Mittel
Alkoholtoleranz
15 %
Flüchtige Säure
Niedrig
SO₂-Bildung
Niedrig
Maximaltemperatur
30 °C
Minimaltemperatur
10 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig