LALVIN RC212 (BOURGOROUGE)™
(Saccharomyces cerevisiae cerevisiae)
For Pinot noir with color and structure
Brand
LALVIN
Product details
LALVIN RC212™ was selected from fermentations in Burgundy by the BIVB to extract and protect the polyphenols of Pinot noir. Due to the limited adsorption of polyphenols on RC212™ yeast cell walls, there is limited color loss and structure is protected during aging. It requires high nutrient additions to avoid the potential development of sulfides and demonstrates best results when rehydrated with the right nutrient and protectant. RC212™ consistently produces Pinot noir with good structure, ripe cherry, bright fruit and spicy characteristics.
Wine types
Technical information
- General sensory contribution: Complements varietal character
- Competitive factor: Neutral
- Minimum temperature: 18 °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
- Cabernet Franc: Berry, Color Stability
- Grenache: Berry
- Pinot Noir: Red fruit, Color stability
Related products
LALVIN BRL 97™
For long aging, color stability and structure
LALVIN BM 4X4™
The attributes of BM45™ with optimized fermentation capacity
LALVIN ICV D21™
The “terroir” yeast
LALVIN RHÔNE 2226™
Excellent alcohol tolerance