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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
Esters

Gewürztraminer
Spice, Flint stone/mineral

Pinot Gris
Tropical fruit

Riesling
Tropical fruit

Sauvignon blanc
Tropical fruit/passion fruit

Viognier
Floral, Tropical fruit

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

For the expression of Sauvignon blanc aromas

Lalvin R2™ was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. It has excellent cold temperature properties and will ferment as low as 5°C. Without good nutrition and protection against osmotic shock, it can tend to produce VA. For this reason, proper nutrition and protection during rehydration and during fermentation is recommended. R2™ helps produce intense, direct fruit-style whites by liberating fruit and floral aroma precursors. It is recommended for aromatic white varieties, such as Sauvignon blanc, Riesling and Gewürztraminer. It is classified as a Saccharomyces cerevisiae bayanus.

Fermentation Speed
Moderate

Glycerol Production
Moderate

Lag Phase
Very short

MLF Compatibility
Recommended

Nitrogen Needs
Moderate

Alcohol Tolerance
16 %

Volatile Acidity
Moderate

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
10 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Very recommended

Reaction to O₂ addition
Low

Acetaldehyde Production
Low

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