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Lalvin RC212™

Selected by the B.I.V.B. - Bourgogne, France

Specie
Saccharomyces cerevisiae cerevisiae

Fattore killer
Neutrale

Contributo sensoriale
Enhance varietal characters

Vino rosso

For Pinot noir with color and structure

LALVIN RC 212 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 LALVIN RC 212 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. LALVIN RC 212 consistently produces Pinot noir with good structure, ripe cherry, bright fruit and spicy characteristics. Wines made with LALVIN RC 212 can be blended with wines made with LALVIN RA17 to achieve more complexity and finesse.

Velocità di fermentazione
Moderata

Produzione di glicerolo
Moderata

Fase di latenza
Moderata

Esigenze nutrizionali
Elevata

Tolleranza all'alcol
16 %

Acidità volatile
Moderata

Produzione di SO₂
Bassa

Temperatura massima
30 °C

Temperatura minima
18 °C

Produzione di H₂S 170 ppm
Bassa

Produzione di H₂S 60 ppm
Bassa

Produzione di acetaldeide
Moderata

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