Lalvin R-HST
(Saccharomyces cerevisiae cerevisiae)

For Riesling and other aromatic whites

  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan

Product detailsWine typesTechnical informationProduct documentationPairing
Product DescriptionDocumentation

Product details

Lalvin R-HST® was selected for its exceptional enological properties in Riesling from trials conducted from 1991 to 1996 in the Heiligenstein region of Austria. R-HST® 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. R-HST® retains fresh varietal character and emphasizes floral (rose) and mineral characteristics,while contributing body and mouthfeel for an overall complexity and elegance. R-HST® also produces crisp, premium white and Pinot noir wines that develop well over time.

Selected by Isolated in the Heiligenstein region in Austria

Wine types


Technical information

  • General sensory contribution: Neutral
  • Competitive factor: Active
  • Minimum temperature: 10 °C
  • Maximum temperature: 30 °C
  • Nutritional needs: Moderate
  • MLF compatibility: Recommended
  • SO2production: Low
  • Fermentation rate: Moderate
  • Alcohol tolerance: 15 %
  • Glycerol production: No info

Product documentation


  • Riesling: Peach (Vinogradarska breskva)