Lalvin R2™
(Saccharomyces cerevisiae bayanus)
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.
Selected by the Sauternes region by Brian Crozer (Australia)
This product is not intended to diagnose, treat, cure, or prevent any disease. Product availability and claims may differ by country and shall be used according to applicable laws.
Wine types
Technical information
- General sensory contribution: Esters
- Competitive factor: Active
- Minimum temperature: 5 °C
- Maximum temperature: 30 °C
- Nutritional needs: High
- MLF compatibility: Recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: Moderate
Product documentation
Pairing
- Gewürztraminer: Spice, Flint stone/mineral
- Pinot Gris
- Riesling
- Sauvignon blanc