Part # : S-4921

Lalvin Bourgovin RC212 Wine Yeast for Pinot Noir Wines

Part # : S-4921

Lalvin Bourgovin RC212 Wine Yeast for Pinot Noir Wines

The Lalvin Bourgovin RC212 yeast has been selected by the BIVB (Bureau Interprofessionnel des Vins de Bourgogne), and was developed for red wines with color and structure. Due to the limited polyphenol adsorption on its cell wall, this yeast promotes the stabilization of the color and tannins during fermentation. This outstanding property makes Lalvin Bourgovin RC212 a wise choice to enhance the polyphenolic content of Gamay, Zinfandel, and Grenache. Lalvin Bourgovin RC212 consistently produces Pinot Noirs with good structure, ripe berry, bright fruit and spicy characteristics.
  • Quantity Qty Price
  • 1 $0.990 ea.
  • 50 $0.890 ea.
  • 200 $0.790 ea.
Minimum purchase quantity is 20.
  • Quantity Qty Price
  • 1 $0.990 ea.

Specifications
The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB). It was selected for its ability to ferment a traditional heavier-style Burgundian Pinot Noir.

The RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 20° to 30°C (68° to 86°F). A very low producer of hydrogen sulfide (H2S) and sulfur dioxide (SO2), the RC 212 shows good alcohol tolerance to 16%. The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.

Alcohol Tolerance %: 12-14. Young reds.

Disclaimer:

This information has been provided as a general guide. It is the customer's responsibility to select the proper container for product and application compatibility.

Additional Information

More Information
Country of Manufacture Denmark
Model RC212
Includes Grape Skins No
Labels Included No
Q & A
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