LALVIN BRL 97™
(Saccharomyces cerevisaie cerevisiae)

For long aging, color stability and structure

  • Geeignet für Biowein (EU 2018/848)
  • Geeignet für NOP
  • Vegan

Marke
LALVIN
ProduktdetailsWeintypTechnische InformationProduktdokumentation
ProduktbeschreibungDokumentation

Produktdetails

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. LALVIN 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.

Ausgewählt von University of Torino - Italy

Weintyp

Rotwein
Weißwein
Roséwein

Technische Information

  • Allgemeiner sensorischer Beitrag: Enhances varietal aromas
  • Killerfaktor: Activ
  • Mindesttemperatur: 17 °C
  • Maximale Temperatur: 29 °C
  • Nährstoffbedarf: Mittel
  • MLF kompatibilität : Empfohlen
  • Gärungsrate: Mittel
  • Alkohol toleranz : 16 %

Produktdokumentation