Product details

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Lalvin RA17

Selected by B.I.V.B. in Bourgogne, France

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Sensitive

General Sensory Contribution
Enhance varietal aromas

Red Wine

Rosé Wine

To liberate Pinot noir varietal aromas

Lalvin RA17® was selected by the BIVB in the Burgundy region. It is recommended to enhance varietal characters and to obtain fresh, aromatic and supple red wines. To avoid the formation of sulfides, it requires high nutrient levels and will benefit greatly from nutrition during rehydration. When properly fed, RA17® will develop cherry and fruit aromas in varieties like Pinot noir and Gamay. Wines made from RA17® can be blended with wines fermented with Lalvin RC212®, Lalvin BRL97™ or Enoferm AMH™ to give a more balanced, complex and fuller structure. For more information please contact our distributor.

Fermentation Speed
Moderate

Glycerol Production
Moderate

Lag Phase
Moderate

MLF Compatibility
Not really recommended

Nitrogen Needs
High

Alcohol Tolerance
15 %

Volatile Acidity
Moderate

SO₂ Production
Moderate

Max. Temperature
30 °C

Min. Temperature
16 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Not recommended

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