Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Isolated in the Heiligenstein region in Austria
Specie
Saccharomyces cerevisiae cerevisiae
Competitive Factor
Active
General Sensory Contribution
Neutral
Roussanne
Citrus zest
Riesling
Rose, peach
Rosé Wine
For Riesling and other aromatic whites
Lalvin R-HST® was selected for its exceptional enological properties in Riesling from trials conducted from 1991 to 1996 in the Heiligenstein region of Austria. R-HST® has a short lag phase and generation time, even at cold temperatures. These features allow it to dominate and persist over spoilage yeast, such as Kloeckera apiculata. R-HST® retains fresh varietal character and emphasizes floral (rose) and mineral characteristics,while contributing body and mouthfeel for an overall complexity and elegance. R-HST® also produces crisp, premium white and Pinot noir wines that develop well over time.Fermentation Speed
Moderate
Lag Phase
Very short
Nitrogen Needs
Moderate
Alcohol Tolerance
15 %
Volatile Acidity
Low
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
10 °C
H₂S 170ppm
Low
H₂S 60ppm
Low