Lalvin BAROLO BRL 97

Title:For long aging, color strability and structure

Description:Enhances the color and the varietal character of the grape, such as Zinfandel, Barbera, Merlot and Nebbiolo.

Variety:Saccharomyces cerevisiae cerevisiae

Production of volatile acidity:No information

Production of SO₂:No information

MLF Compatibility:Neutral

Lag phase:Very short

Foam production:Medium

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:17-29 °C

Competitive factor:Active

% vol.:16

Relative nitrogen needs:Medium

H₂S production 60ppm:Very low
Reaction to O2 addition:No infoH₂S production 170ppm:Very low

Dosage:20-40g/hL

Application

Lalvin BRL 97® 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 of the selection was to find a natural yeast from Nebbiolo that is able to retain both the color and the varietal character of the grape. Lalvin BRL 97® has received good feedback from winemakers for its color stabilization and sensory contributions in heavier structured reds such as Zinfandel, Barbera, Merlot and Nebbiolo.