Lalvin Bourgovin RC212 (Selected by BIVB)

Name: Lalvin Bourgovin RC212 (Selected by BIVB) - THAIBREWSHOP
SKU: 4winelalvinrc212
Price: 55.00 THB
Availability: OutOfStock

฿55.00

Out of stock

SKU: 4winelalvinrc212 Categories: All Products, BREWING INGREDIENT, Lalvin, Wine, Mead and Cider Yeast Tags: bourgovin, lalvin, rc212

The Lalvin Bourgovin RC212 (Selected by BIVB)

ยีสต์สำหรับไวน์เหมาะกับผลไม้สีแดง สามารถสกัดสารอาหารและสีแดงจากผลไม้

และคงสีแดงกลิ่นและรสชาติไว้ได้ดีตลอดการหมัก สายพันธุ์ Bourgeoning RC 212

ได้รับเลือกจากผู้ผลิตไวน์ในภูมิภาค Burgundy โดย Bureau inter professional des vines de Bourgogne (BIVB)

อุณหภูมิการหมักที่เหมาะสม 20-30 °C

ความทนทานต่อแอลกอฮอล์ 16%

ความต้องการไนโตรเจนสัมพัทธ์ต่ำ

ระยะเวลาหมักปานกลาง

ผลิต H2S น้อย

ผลิต SO2 น้อย

ผลิตฟองน้อย

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.

Usage:

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.

Weight	12 g

Brand

Lalvin

Some of the world’s best winemakers trust Lalvin dry yeast to bring out the best in their wines. Through a specialized manufacturing process, Lalvin yeast is brought to peak condition for use in winemaking applications, then quickly stabilized by removing most of the moisture content. This allows Lalvin dry yeast to stay active through storage until it is rehydrated and pitched, ready to start the fermentation process.