LALVIN RC212 (BOURGOROUGE)™
(Saccharomyces cerevisiae cerevisiae)
For Pinot noir with color and structure
Marca
LALVIN
Detalles del producto
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.
Tipos de vino
Información técnica
- Contribución sensorial general: Complements varietal character
- Factor de competitividad: Neutral
- Temperatura mínima: 18 °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
- Cabernet Franc: Berry, Color Stability
- Grenache: Berry
- Pinot Noir: Red fruit, Color stability
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