Lalvin BRL 97™
(Saccharomyces cerevisaie cerevisiae)
Suited to thin skinned, low anthocyanin red grape varieties such as Nebbiolo, Pinot Noir and Barbera. For long aging, colour stability and structure
Product details
Selected by the University of Torino from over 600 isolates collected from wineries of the Barolo region. Selected as a dominant yeast able to protect colour and respect the Nebbiolo varietal character. Particularly suited to red wines that will undergo long periods of aging, as well as varietals relatively low in anthocyanins. Enhances varietal characters (including plum, spice) and contributes to wine mouthfeel. Recommended for reds to offer complexity especially in Nebbiolo, Pinot Noir, Barbera, Merlot, Shiraz, and Zinfandel
Wine types
Technical information
- General sensory contribution: Enhances varietal aromas and contributes to color stability. Adds a structural component.
- Competitive factor: Active
- Minimum temperature: 17 °C
- Maximum temperature: 29 °C
- Nutritional needs: Moderate
- MLF compatibility: Recommended
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: No info
Product documentation
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