Lalvin RA17
(Saccharomyces cerevisiae cerevisiae)
To liberate Pinot noir varietal aromas
Brand
Lalvin
Product details
Lalvin RA17® was selected by the BIVB in the Burgundy region. It is recommended to enhance varietal characters and to obtain fresh, aromatic and supple red wines. To avoid the formation of sulfides, it requires high nutrient levels and will benefit greatly from nutrition during rehydration. When properly fed, RA17® will develop cherry and fruit aromas in varieties like Pinot noir and Gamay. Wines made from RA17® can be blended with wines fermented with Lalvin RC212®, Lalvin BRL97™ or Enoferm AMH™ to give a more balanced, complex and fuller structure.
Wine types
Technical information
- General sensory contribution: Enhance varietal aromas
- Competitive factor: Sensitive
- Minimum temperature: 16 °C
- Maximum temperature: 30 °C
- Nutritional needs: High
- MLF compatibility: Not-really-recommended
- SO2production: Moderate
- Fermentation rate: Moderate
- Alcohol tolerance: 15 %
- Glycerol production: Moderate
Product documentation
Pairing
- Pinot Noir: Fruits rouges
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