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Lalvin Rhone 2226™

Selected by the Côtes du Rhône Wine Committee in the Côtes du Rhône, France

Specie
Saccharomyces cerevisiae

Competitive Factor
Active

General Sensory Contribution
Contributes to aroma. Promotes phenolic extraction and texture.

Cabernet Sauvignon

Merlot

Nebbiolo

Sangiovese

Syrah

Tempranillo

Red Wine

Rosé Wine

Restart Stuck Ferment

Alcohol tolerance and fermentation performance are key attributes

Vineyard isolate from Côtes du Rhône. In red varietals, Rhône 2226 enhances varietal flavour and aroma, contributes to structure, and maintains high colour intensity. Can also be used for certain white varieties (eg Semillon) from warmer regions. Also useful for restarting stuck fermentations, A vigorous fermenter, tolerates 18% v/v alcohol. Given its tolerance to high alcohol, this yeast is recommended for the fermentation of high sugar must. It contributes to wine quality by enhancing varietal aroma expression and tannin structure and maintains a high colour intensity.

Fermentation Speed
Fast

Glycerol Production
Moderate

Lag Phase
Very short

MLF Compatibility
Recommended

Nitrogen Needs
High

Alcohol Tolerance
18 %

SO₂ Production
Moderate

Max. Temperature
28 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
Moderate

Suitability for co-Inoculation
Recommended

Reaction to O₂ addition
Moderate

Acetaldehyde Production
Low

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