Product details


Lalvin BRL 97™

Selected by University of Torino - Italy

Saccharomyces cerevisaie cerevisiae

Competitive Factor

General Sensory Contribution
Enhances varietal aromas and contributes to color stability. Adds a structural component.

Red Wine

Suited to thin skinned, low anthocyanin red grape varieties such as Nebbiolo, Pinot Noir and Barbera. For long aging, colour stability and structure

Selected by the University of Torino from over 600 isolates collected from wineries of the Barolo region. Selected as a dominant yeast able to protect colour and respect the Nebbiolo varietal character. Particularly suited to red wines that will undergo long periods of aging, as well as varietals relatively low in anthocyanins. Enhances varietal characters (including plum, spice) and contributes to wine mouthfeel. Recommended for reds to offer complexity especially in Nebbiolo, Pinot Noir, Barbera, Merlot, Shiraz, and Zinfandel

Fermentation Speed

Lag Phase
Very short

Nitrogen Needs

Alcohol Tolerance
16 %

Max. Temperature
29 °C

Min. Temperature
17 °C

H₂S 170ppm
Very low

H₂S 60ppm
Very low

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