Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
Selected by the B.I.V.B. - Bourgogne, France
Espèce
Saccharomyces cerevisiae cerevisiae
Facteur de competitivité
Neutre
Contribution sensorielle
Enhances varietal characters
Cabernet Franc
Berry, Color stability
Grenache
Berry
Pinot Noir
Red fruit, Color stability
For Pinot noir with color and structure
Lalvin RC212® was selected from fermentations in Burgundy by the BIVB to extract and protect the polyphenols of Pinot noir. Due to the limited adsorption of polyphenols on RC212® yeast cell walls, there is limited color loss and structure is protected during aging. It requires high nutrient additions to avoid the potential development of sulfides and demonstrates best results when rehydrated with the right nutrient and protectant. RC212® consistently produces Pinot noir with good structure, ripe cherry, bright fruit and spicy characteristics. Wines made with RC212® can be blended with wines made with Lalvin RA17® to achieve more complexity and finesse.Vitesse de fermentation
Modérée
Production de glycérol
Modérée
Phase de latence
Modérée
Besoin en Azote
Modéré
Tolérance à l'alcool
16 %
Acidité volatile
Modérée
Production de SO₂
Basse
Température max.
30 °C
Température min.
18 °C
H₂S 170 ppm
Bas
H₂S 60 ppm
Bas
Production d'éthanal
Modérée
