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Lalvin R-HST

Isolated in the Heiligenstein region in Austria

Specie
Saccharomyces cerevisiae cerevisiae

Competitive Factor
Active

General Sensory Contribution
Enhances varietal characters, body and mouthfeel

White Wine

For flavour-rich, cool climate Riesling and aromatic whites.

R-HST was selected for its exceptional oenological properties in Riesling from trials conducted from 1991 to 1996 in the Heiligenstein region of Austria. With appropriate nutrition R-HST, enhances fresh varietal character producing crisp, citrus, lime, fl oral (rose) and mineral notes, and contributes body and mouthfeel for an overall complexity and elegance. R-HST improves the fruity varietal characters of Riesling. Experience under Australian conditions suggest that best results are obtained with this yeast when the fruit is harvested below 12° baumè.

Fermentation Speed
Moderate

Lag Phase
Very short

MLF Compatibility
Recommended

Nitrogen Needs
Moderate

Alcohol Tolerance
15 %

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
10 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Recommended

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