Lalvin R-HST™
(Saccharomyces cerevisiae cerevisiae)
Product details
LALVIN R-HST™ was selected for its exceptional oenological properties in Riesling from trials conducted from 1991 to 1996 in the Heiligenstein region of Austria. With appropriate nutrition R-HST, enhances fresh varietal character producing crisp, citrus, lime, fl oral (rose) and mineral notes, and contributes body and mouthfeel for an overall complexity and elegance. R-HST improves the fruity varietal characters of Riesling. Experience under Australian conditions suggest that best results are obtained with this yeast when the fruit is harvested below 12° baumè.
Selected by Isolated in the Heiligenstein region in Austria
Wine types
Technical information
- General sensory contribution: Enhances varietal characters, body and mouthfeel
- 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
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