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Lalvin Bourgovin RC 212 Dry Wine Yeast

Name: Lalvin Bourgovin RC 212 Dry Wine Yeast
Brand: Lallemand
SKU: RC212
Price: 1.79 CAD
Availability: InStock

RC212

CAD1.79

In stock

Quantity:

Product Details

Brand: Lallemand

Lalvin Bourgovin RC212™ has been isolated in the Burgundy region of France, by the Bureau Interprofessionel des Vins de Bourgogne (BIVB) for its ability to highlight the Pinot Noir grape variety qualitative potential, especially in regards to the polyphenols. Indeed, thanks to its limited cell wall polyphenol absorption, Lalvin Bourgovin RC212™ promotes color and tannin stabilization during fermentation. This specific property makes Lalvin Bourgovin RC212™ a perfect choice to ferment grape varieties such as Pinot Noir, Grenache and Zinfandel with delicate structure, ripe cherry, bright fruity and spicy character.

OENOLOGICAL PROPERTIES:

Short lag phase
Low volatile acidity production
Medium relative nitrogen demand
Competitive killer factor: no, Lalvin Bourgovin RC212™ is a sensitive strain
Alcohol tolerance: 16% v/v
Fermentation temperature: 18-30°C (64-86°F)
Low polyphenol adoption
Low foam producer

USAGE:

Dosage Rate: 1 x 5g sachet for 4.5 – 23L

1. Rehydrate the yeast in 50ml of water, at a temperature between 35-37°C (95-98.6°F).

2. Dissolve by gently stirring and wait for 20 minutes.

3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must).

4. The total rehydration time should not exceed 45 minutes.

5. It is crucial that a clean container is used to rehydrate the yeast.

6. Rehydration in must is not recommended.

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