(Saccharomyces cerevisiae cerevisiae)

For long aging, color stability and structure

  • Apto para vino ecológico (EU 2018/848)
  • Apto para NOP
  • Vegano

Detalles del productoTipos de vinoInformación técnicaDocumentación del productoMaridaje
Descripción del productoDocumentación

Detalles del producto

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.

Seleccionado por University of Torino - Italy

Tipos de vino


Información técnica

  • Contribución sensorial general: Complements varietal character
  • Factor de competitividad: Activo
  • Temperatura mínima: 17 °C
  • Temperatura máxima: 29 °C
  • Requisitos nutricionales: Moderada
  • Compatibilidad FML : Neutral
  • Producción de SO2: Baja
  • Velocidad de fermentación: Moderada
  • Alcohol max : 16 %

Documentación del producto


  • Cabernet Franc: Plum, Color stability
  • Cabernet Sauvignon: Jam, Color stability
  • Grenache: Plum, Color stability
  • Merlot: Plum, Color Stability
  • Nebbiolo: Berry, Licorice, Cherry, Tannin intensity, Color Stability
  • Petite Syrah: Fruit, Structural enhancement, Color stability
  • Pinot Noir: Jam, Color Stability
  • Sangiovese: Color Stability
  • Syrah: Fruit, Structural enhancement, Color stability
  • Zinfandel: Berry, Spice