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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
Enhances ester aromas

White Wine

Rosé Wine

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.

Fermentation Speed
Fast

Glycerol Production
Moderate

Lag Phase
Very short

MLF Compatibility
Recommended

Nitrogen Needs
Moderate

Alcohol Tolerance
16 %

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
5 °C

H₂S 170ppm
Moderate

H₂S 60ppm
High

Suitability for co-Inoculation
Recommended

Reaction to O₂ addition
Low

Acetaldehyde Production
Low

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