LALVIN R2™
(Saccharomyces cerevisiae bayanus)
For the expression of Sauvignon blanc aromas
Product details
LALVIN R2™ was isolated in the Sauternes region of Bordeaux. 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.
Wine types
Technical information
- General sensory contribution: Complements varietal character
- Competitive factor: Active
- Minimum temperature: 10 °C
- Maximum temperature: 30 °C
- Nutritional needs: Moderate
- MLF compatibility: Neutral
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 16 %
- Glycerol production: Moderate
Product documentation
Pairing
- Gewürztraminer: Spice, Flintstone/Mineral
- Pinot Gris: Tropical fruit
- Riesling: Tropical fruit
- Sauvignon blanc: Tropical fruit/passion fruit
- Viognier: Floral, Tropical fruit
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