LALVIN BRL 97™
(Saccharomyces cerevisiae cerevisiae)
For long aging, color stability and structure
Brand
LALVIN
Product details
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.
Wine types
Technical information
- General sensory contribution: Complements varietal character
- Competitive factor: Active
- Minimum temperature: 17 °C
- Maximum temperature: 29 °C
- Nutritional needs: Moderate
- MLF compatibility: Neutral
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
Product documentation
Pairing
- Cabernet Franc: Plum, Color stability
- Cabernet Sauvignon: Jam, Color stability
- Grenache: Plum, Color stability
- Merlot: Plum, Color Stability
- Nebbiolo: Berry, Licorice, Cherry, Tannin intensity, Color Stability
- Petite Syrah: Fruit, Structural enhancement, Color stability
- Pinot Noir: Jam, Color Stability
- Sangiovese: Color Stability
- Syrah: Fruit, Structural enhancement, Color stability
- Zinfandel: Berry, Spice
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