Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
Isolated in the Heiligenstein region in Austria
Espèce
Saccharomyces cerevisiae cerevisiae
Facteur de competitivité
Actif
Contribution sensorielle
Neutral
Roussanne
Citrus zest
Riesling
Rose, peach
Vin rosé
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.Vitesse de fermentation
Modérée
Phase de latence
Très courte
Besoin en Azote
Modéré
Tolérance à l'alcool
15 %
Acidité volatile
Basse
Production de SO₂
Basse
Température max.
30 °C
Température min.
10 °C
H₂S 170 ppm
Bas
H₂S 60 ppm
Bas
