Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by the B.I.V.B. - Bourgogne, France
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Neutral
General Sensory Contribution
Enhances varietal characters, mouthfeel and structure. Excellent colour stability attribute
Red Wine
Ideal for Pinot Noir. Limited colour adsorption onto yeast cells, potecting polyphenols during aging. Contributes spicy notes and structure.
RC212 was selected by the Bureau Interprofessional des Vins de Bourgogne (BIVB) in Burgundy for its ability to ferment a traditional heavier style Burgundian Pinot Noir. A favourite amongst Pinot Noir producers, RC212 consistently produces Pinot Noir with structure, ripe cherry, bright fruit and spicy characteristics. Lighter red varieties benefit from the improved colour extraction. One of the leading yeast strains for Pinot Noir in Australia and New Zealand.Fermentation Speed
Moderate
Glycerol Production
Moderate
Lag Phase
Moderate
Nitrogen Needs
Moderate
Alcohol Tolerance
16 %
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
18 °C
H₂S 170ppm
Very low
H₂S 60ppm
Very low
Acetaldehyde Production
Moderate
