Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
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
Chenin blanc
Colombard
Viognier
Floral
Semillon
Nebbiolo
Sangiovese
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
Nitrogen Needs
High
Alcohol Tolerance
16 %
Volatile Acidity
Moderate
SO₂ Production
Low
Max. Temperature
30 °C
Min. Temperature
5 °C
H₂S 170ppm
Low
H₂S 60ppm
Low
Reaction to O₂ addition
Low
Acetaldehyde Production
Low
