LALVIN RC212 (BOURGOROUGE)™
(Saccharomyces cerevisiae cerevisiae)
For Pinot noir with color and structure
Marque
LALVIN
Détails du produit
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.
Types de vins
Information technique
- Contribution organoleptique générale : Complements varietal character
- Facteur de compétitivité : neutre
- Température minimale : 18 °C
- Température maximale: 30 °C
- Besoins nutritionnels: Modérée
- Compatibilité FML : neutre
- Production de SO2: Faibles
- Vitesse de fermentation : Modérée
- Tolérance à l'alcool : 16 %
- Production de glycérol : Modérée
Documentation sur le produit
Cépages recommandés
- Cabernet Franc: Berry, Color Stability
- Grenache: Berry
- Pinot Noir: Red fruit, Color stability
Produits liés
LALVIN BM 4X4™
The attributes of BM45™ with optimized fermentation capacity
LALVIN ICV D21™
The “terroir” yeast
LALVIN ICV D254™
For mouthfeel in Mediterranean-style reds
LALVIN RHÔNE 2226™
Excellent alcohol tolerance