LALVIN RHÔNE 2323™
(Saccharomyces cerevisiae cerevisiae)
Enhancing polyphenol content
Brand
LALVIN
Product details
The strain LALVIN RHÔNE 2323 was selected by the technical service of the Comité Interprofessionel des vins AOC Côtes du Rhône et de la Vallée du Rhône. The selection was carried out from a culture collection of over 600 yeast strains, sampled over the last 15 years in vineyards from the region. This yeast is recommended for the fermentation of red wine and it was retained for high alcohol production, low volatile acidity production and good extraction of phenolic compounds. For more information please contact your distributor.
Wine types
Technical information
- General sensory contribution: Enhance varietal characters
- Competitive factor: Active
- Minimum temperature: 15 °C
- Maximum temperature: 28 °C
- Nutritional needs: Moderate
- MLF compatibility: Not really recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 15 %
- Glycerol production: Moderate
Product documentation
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