Leveduras
Bactérias
Nutrientes e Protetores do Vinho
Leveduras Específicas Inativas
Enzimas
Quitosano
Soluções para Viticultura
Selected by the B.I.V.B. - Bourgogne, France
Espécie
Saccharomyces cerevisiae cerevisiae
Fator competitivo
Neutro
Contribuição Sensorial Geral
Enhance varietal characters
Pinot Noir
Grenache
Zinfandel
Gamay
For Pinot noir with color and structure
Lalvin RC212® 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 RC212® 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. RC212® consistently produces Pinot noir with good structure, ripe cherry, bright fruit and spicy characteristics. Wines made with RC212® can be blended with wines made with Lalvin RA17® to achieve more complexity and finesse.Velocidade de fermentação
Moderado
Produção de Glicerol
Moderado
Fase de latência
Moderado
Necessidades de nitrogénio
Alto
Tolerância ao álcool
16 %
Acidez volátil
Moderado
Produção de SO₂
Baixo
Temp. máx.
30 °C
Temp. mín.
18 °C
H₂S 170ppm
Baixo
H₂S 60ppm
Baixo
Produção de acetaldeído
Moderado
