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Lalvin R2™

Isolated in the Sauternes region by Brian Crozer (Australia)

Specie
Saccharomyces cerevisiae bayanus

Competitive Factor
Active

General Sensory Contribution
Esters

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

For the expression of Sauvignon blanc aromas

Lalvin R2™ was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. It has excellent cold temperature properties and will ferment as low as 5°C. Without good nutrition and protection against osmotic shock, it can tend to produce VA. For this reason, proper nutrition and protection during rehydration and during fermentation is recommended. R2™ helps produce intense, direct fruit-style whites by liberating fruit and floral aroma precursors. It is recommended for aromatic white varieties, such as Sauvignon blanc, Riesling and Gewürztraminer. It is classified as a Saccharomyces cerevisiae bayanus. For more information please contact our distributor.

Fermentation Speed
Moderate

Glycerol Production
Moderate

Lag Phase
Very short

MLF Compatibility
Recommended

Nitrogen Needs
High

Alcohol Tolerance
16 %

Volatile Acidity
Moderate

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
5 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Very recommended

Reaction to O₂ addition
Low

Acetaldehyde Production
Low

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