Lalvin R-HST
(Saccharomyces cerevisiae cerevisiae)
For Riesling and other aromatic whites
Product details
Lalvin R-HST® was selected for its exceptional enological properties in Riesling from trials conducted from 1991 to 1996 in the Heiligenstein region of Austria. R-HST® has a short lag phase and generation time, even at cold temperatures. These features allow it to dominate and persist over spoilage yeast, such as Kloeckera apiculata. R-HST® retains fresh varietal character and emphasizes floral (rose) and mineral characteristics,while contributing body and mouthfeel for an overall complexity and elegance. R-HST® also produces crisp, premium white and Pinot noir wines that develop well over time.
Selected by Isolated in the Heiligenstein region in Austria
Wine types
Technical information
- General sensory contribution: Neutral
- Competitive factor: Active
- Minimum temperature: 10 °C
- Maximum temperature: 30 °C
- Nutritional needs: Moderate
- MLF compatibility: Recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 15 %
- Glycerol production: No-info
Product documentation
Pairing
- Riesling: Peach (Vinogradarska breskva)
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