Lalvin RC 212 (Bourgorouge)

Title:Colors and structure of Pinot Noir

Description:To extract and protect the colour, 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

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

Application

Lalvin RC 212® was selected in Burgundy for its ability to favour the potential of Pinot Noir.Recommended for the red varieties Lalvin RC 212® allows to extrait and protect the colour, the structure during the maturing in barrels. This yeast requires high nutrients addition to avoid the potential development of H2S and demonstrates best results when rehydrated with Go-Ferm®. Lalvin RC 212® convains also at the Bordeaux’s varieties. it favours the polyphenolic component of grapes as Gamay, Zinfandel or Grenache. Lalvin Bourgorouge RC 212® develops red fruits notes and spicy notes this yeast producs low SO2 and very low H²S. Wines made with Lalvin RC 212® can be blended with wines made with Lalvin RA 17® to achieve more complexity and finesse.