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Lalvin R-HST

Isolated in the Heiligenstein region in Austria

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Active

General Sensory Contribution
Neutral

White Wine

Rosé Wine

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.

Fermentation Speed
Moderate

Lag Phase
Very short

MLF Compatibility
Recommended

Nitrogen Needs
Moderate

Alcohol Tolerance
15 %

Volatile Acidity
Low

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
10 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Very recommended

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