Lalvin R2™
(Saccharomyces cerevisiae bayanus)
For the expression of Sauvignon blanc aromas
Product details
Lalvin R2™ was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. It has excellent cold temperature properties and will ferment as low as 5°C. Without good nutrition and protection against osmotic shock, it can tend to produce VA. For this reason, proper nutrition and protection during rehydration and during fermentation is recommended. R2™ helps produce intense, direct fruit-style whites by liberating fruit and floral aroma precursors. It is recommended for aromatic white varieties, such as Sauvignon blanc, Riesling and Gewürztraminer. It is classified as a Saccharomyces cerevisiae bayanus.
Selected by Isolated in the Sauternes region by Brian Crozer (Australia)
Wine types
Technical information
- General sensory contribution: Esters
- Competitive factor: Active
- Minimum temperature: 5 °C
- Maximum temperature: 30 °C
- Nutritional needs: High
- MLF compatibility: Recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: Moderate
Product documentation
Pairing
- Gewürztraminer
- Pinot Gris
- Riesling
- Sauvignon blanc
Related products
Natural cross hybrid for aromatic whites and rosés
The “terroir” yeast
Successfully ferments highly clarified must
For clean, low-temperature ferments