Product details

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Lalvin BRL 97™

Selected by University of Torino - Italy

Specie
Saccharomyces cerevisaie cerevisiae

Competitive Factor
Active

General Sensory Contribution
Enhances varietal aromas

Cabernet Franc
Plum, Color Stability

Cabernet Sauvignon
Jam, Color stability,

Grenache
Plum, Color Stability

Merlot
Plum, Color Stability

Nebbiolo
Berry, Licorice, Tannin intensity, Color Stability, Cherry

Petite Syrah
Fruit, Structural enhancement

Pinot Noir
Jam, Color Stability

Sangiovese
Color Stability

Syrah
Fruit, Structural enhancement, Color stability

Zinfandel
Berry, Spice

Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

For long aging, color stability and structure

Lalvin BRL97™ was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries in the Barolo region. The goal was to find a selected natural yeast from Nebbiolo that is able to retain both the color and the varietal character of this grape. BRL97™ has received good feedback from North American winemakers for its color stabilization and sensory contributions in heavier structured reds, such as Zinfandel, Barbera, Merlot and Nebbiolo, with long aging potential.

Fermentation Speed
Moderate

Lag Phase
Very short

MLF Compatibility
Recommended

Nitrogen Needs
Moderate

Alcohol Tolerance
16 %

Max. Temperature
29 °C

Min. Temperature
17 °C

H₂S 170ppm
Very low

H₂S 60ppm
Very low

Suitability for co-Inoculation
Recommended

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