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Lalvin BRL 97™

Selected by University of Torino - Italy

Spezies
Saccharomyces cerevisaie cerevisiae

Killerfaktor
Aktiv

Allgemeiner sensorischer Beitrag
Enhances varietal aromas

Rotwein

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

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