Lalvin - Bourgovin RC212 Yeast x 5g
Lalvin RC212 has placed itself as the 'reference yeast for the making of quality Pinot Noir'. It consistently produces Pinot Noir with structure, ripe cherry, bright fruit and spicy characters.
Limited polyphenol adsorption onto yeast cell walls limits colour loss and maintains structure during aging resulting in higher colour intensity of the resultant wine.
RC212 is a wise choice to enhance the polyphenolic content of Gamay, Zinfandel and Grenache.
The Bourgorouge RC212 strain was selected from fermentations in the Burgundy region of France. It was selected for its ability to ferment a traditional heavier style Burgundian Pinot Noir.
Dosage
Red winemaking: 25 to 40 g/hl
Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.
How to Use
Rehydrate RC212 in 5 times its weight of clean water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
Notes:
– The total rehydration duration should never exceed 45 minutes
– Avoid cold shocking the yeast. the temperature difference between the must to be inoculated and the rehydration medium should never be over 10°C
– It is essential to rehydrate the yeast in a clean container.
– The rehydration in must is not advisable.
Microbiological & Oenological Properties
Original: $1.68
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Description
Lalvin RC212 has placed itself as the 'reference yeast for the making of quality Pinot Noir'. It consistently produces Pinot Noir with structure, ripe cherry, bright fruit and spicy characters.
Limited polyphenol adsorption onto yeast cell walls limits colour loss and maintains structure during aging resulting in higher colour intensity of the resultant wine.
RC212 is a wise choice to enhance the polyphenolic content of Gamay, Zinfandel and Grenache.
The Bourgorouge RC212 strain was selected from fermentations in the Burgundy region of France. It was selected for its ability to ferment a traditional heavier style Burgundian Pinot Noir.
Dosage
Red winemaking: 25 to 40 g/hl
Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.
How to Use
Rehydrate RC212 in 5 times its weight of clean water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
Notes:
– The total rehydration duration should never exceed 45 minutes
– Avoid cold shocking the yeast. the temperature difference between the must to be inoculated and the rehydration medium should never be over 10°C
– It is essential to rehydrate the yeast in a clean container.
– The rehydration in must is not advisable.
Microbiological & Oenological Properties
