Levures OEnologiques
Bacteries OEnologiques
Nutriments et Protecteurs de Levures
Levures Specifiques Inactivées
Enzymes
Chitosane
Applications à la Vigne
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 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
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
