LALVIN BRL 97™
(Saccharomyces cerevisiae cerevisiae)
For long aging, color stability and structure
Marque
LALVIN
Détails du produit
LALVIN BRL97™ was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries in the Barolo region. The goal was to find a selected natural yeast from Nebbiolo that is able to retain both the color and the varietal character of this grape. BRL97™ has received good feedback from North American winemakers for its color stabilization and sensory contributions in heavier structured reds, such as Zinfandel, Barbera, Merlot and Nebbiolo, with long aging potential.
Types de vins
Information technique
- Contribution organoleptique générale : Complements varietal character
- Facteur de compétitivité : Actif
- Température minimale : 17 °C
- Température maximale: 29 °C
- Besoins nutritionnels: Modérée
- Compatibilité FML : neutre
- Production de SO2: Faibles
- Vitesse de fermentation : Modérée
- Tolérance à l'alcool : 16 %
Documentation sur le produit
Cépages recommandés
- Cabernet Franc: Plum, Color stability
- Cabernet Sauvignon: Jam, Color stability
- Grenache: Plum, Color stability
- Merlot: Plum, Color Stability
- Nebbiolo: Berry, Licorice, Cherry, Tannin intensity, Color Stability
- Petite Syrah: Fruit, Structural enhancement, Color stability
- Pinot Noir: Jam, Color Stability
- Sangiovese: Color Stability
- Syrah: Fruit, Structural enhancement, Color stability
- Zinfandel: Berry, Spice
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