The Lalvin Bourgovin RC212
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:
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 |
|---|
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