LALVIN R-HST™
(Saccharomyces cerevisiae cerevisiae)
For Riesling and other aromatic whites
Détails du produit
LALVIN R-HST™ was selected for its exceptional enological properties in Riesling from trials conducted from 1991 to 1996 in the Heiligenstein region of Austria. R-HST™ has a short lag phase and generation time, even at cold temperatures. These features allow it to dominate and persist over spoilage yeast, such as Kloeckera apiculata. R-HST™ retains fresh varietal character and emphasizes floral (rose) and mineral characteristics, while contributing body and mouthfeel for an overall complexity and elegance. R-HST™ also produces crisp, premium white and Pinot noir wines that develop well over time.
Sélectionné par the Heiligenstein region in Austria
Types de vins
Information technique
- Contribution organoleptique générale : neutre
- Facteur de compétitivité : Actif
- Température minimale : 10 °C
- Température maximale: 30 °C
- Besoins nutritionnels: Modérée
- Compatibilité FML : neutre
- Production de SO2: Faibles
- Vitesse de fermentation : Modérée
- Tolérance à l'alcool : 15 %
- Production de glycérol : Pas d'informations
Documentation sur le produit
Cépages recommandés
- Riesling: Rose, peach
- Roussanne: Citrus zest
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