Nutrients / Protectors
Specific Inactivated Yeasts
Isolated in the Sauternes region by Brian Crozer (Australia)
Saccharomyces cerevisiae bayanus
General Sensory Contribution
Enhances ester aromas
This yeast favours varietal retention and offers supporting esters to maximise aromatic expression.Isolated in the Sauternes region of Bordeaux, France, R2 helps produce intense, direct fruit-style whites by liberating fruity and floral aroma precursors and fermentation esters. Classified as a Saccharomyces cerevisiae var. bayanus, it is recommended for aromatic white varieties such as Sauvignon Blanc, Riesling and Gewürztraminer. Esters produced by R2 are most compatible with varietal characters of Riesling grown in warm to cool regions. Also useful in fermenting white juices from grapes of low natural varietal characters (e.g. Sultana) and Chenin Blanc to produce very fruity white wine styles. Exhibits excellent ability to tolerate low temperatures. Requires refrigeration during fermentation to control fermentation vigour and excessive H2S production.
Reaction to O₂ addition