LALVIN R2™
(Saccharomyces cerevisiae bayanus)
For the expression of Sauvignon blanc aromas
Detalles del producto
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.
Tipos de vino
Información técnica
- Contribución sensorial general: Complements varietal character
- Factor de competitividad: Activo
- Temperatura mínima: 10 °C
- Temperatura máxima: 30 °C
- Requisitos nutricionales: Moderada
- Compatibilidad FML : Neutral
- Producción de SO2: Baja
- Velocidad de fermentación: Moderada
- Alcohol max : 16 %
- Producción de glicerol: Moderada
Documentación del producto
Maridaje
- 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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