Détails du produit

catalog

Lalvin BRL 97™

Selected by University of Torino - Italy

Espèce
Saccharomyces cerevisaie cerevisiae

Facteur de competitivité
Actif

Contribution sensorielle
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

Vin rouge

Vin blanc

Vin rosé

Jus à haute teneur en Brix

Redémarre ferment arrêté

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.

Vitesse de fermentation
Modérée

Phase de latence
Très courte

Compatibilité FML
Recommandée

Besoin en Azote
Modéré

Tolérance à l'alcool
16 %

Température max.
29 °C

Température min.
17 °C

H₂S 170 ppm
Très bas

H₂S 60 ppm
Très bas

Utilisation en co-inoculation
Recommandée

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