Lalvin Bourgorouge RC 212® 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 Lalvin Bourgorouge 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. This yeast consistently produces Pinot noir with good structure, ripe cherry, bright fruit and spicy characteristics.
Wines made with Lalvin Bourgorouge RC212® can be blended with wines made with Lalvin RA17® to achieve more complexity and finesse.
Description: To extract and protect the color, the structure during the maturing in barrels. it develops red fruits notes and spicy notes.
Variety: Saccharomyces cerevisiae cerevisiae Production of volatile acidity: Moderate Production of SO2: Low MLF Compatibility: Recommended Lag phase: Moderate Foam production: Low Whites: Not really recommended Reds: Strongly recommended Rosé: Not really recommended Late harvest: Not really recommended Sensory effect: Enhances Varietal Character Restart stuck: Not really recommended Fermentation speed: Moderate Temperature range: 18-30 °C (64--86 °F) Competitive factor: Neutral % vol: 16 Relative nitrogen needs: Medium H2S production 60ppm: Very low H2S production 170ppm: Very low Reaction to O2 addition: No info Dosage: 20-40g/hL Glycerol production: Moderate