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Lalvin RA17

Seleccionada por el B.I.V.B. Francia

Espécie
Saccharomyces cerevisiae cerevisiae

Fator competitivo
Sensível

Contribuição Sensorial Geral
Enhance varietal aromas

Tinto

Rosé

To liberate Pinot noir varietal aromas

Lalvin RA17® was selected by the BIVB in the Burgundy region. It is recommended to enhance varietal characters and to obtain fresh, aromatic and supple red wines. To avoid the formation of sulfides, it requires high nutrient levels and will benefit greatly from nutrition during rehydration. When properly fed, RA17® will develop cherry and fruit aromas in varieties like Pinot noir and Gamay. Wines made from RA17® can be blended with wines fermented with Lalvin RC212®, Lalvin BRL97™ or Enoferm AMH™ to give a more balanced, complex and fuller structure.

Velocidade de fermentação
Moderado

Produção de Glicerol
Moderado

Fase de latência
Moderado

Necessidades de nitrogénio
Alto

Tolerância ao álcool
15 %

Acidez volátil
Moderado

Produção de SO₂
Moderado

Temp. máx.
30 °C

Temp. mín.
16 °C

H₂S 170ppm
Baixo

H₂S 60ppm
Baixo

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