
Weinhefen

Weinbakterien

Hefenährstoffe und Protektoren

Spezielle Nicht-Aktivierte Hefen

Enzyme

Chitosan

Kompetenz im Weinberg

Selected by University of Torino - Italy
Spezies
Saccharomyces cerevisaie cerevisiae
Killerfaktor
Aktiv
Allgemeiner sensorischer Beitrag
Enhances varietal aromas

Weißwein

Roséwein

Moste mit hohem Zuckergehalt

Gärstockung beheben

For long aging, color stability and structure
Lalvin BRL97™ was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries in the Barolo region. The goal was to find a selected natural yeast from Nebbiolo that is able to retain both the color and the varietal character of this grape. BRL97™ has received good feedback from North American winemakers for its color stabilization and sensory contributions in heavier structured reds, such as Zinfandel, Barbera, Merlot and Nebbiolo, with long aging potential.Gärgeschwindigkeit
Mittel
Lag-Phase
Sehr kurz
Stickstoffbedar
Mittel
Alkoholtoleranz
16 %
Maximaltemperatur
29 °C
Minimaltemperatur
17 °C
H₂S 170ppm
Niedrig
H₂S 60ppm
Niedrig