Lalvin Bourgovin RC 212 Wine Yeast
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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.
The RC-212 strain comes from the Burgundy region of France and is a moderately quick, low foaming yeast.
It achieves full flavor extraction in red wines.
Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging.
This yeast strain stabilizes color and tannin throughout fermentation and aging.
An emphasis on ripe berry, peppery/spicy and fruit aromas is noted.
This is the best strain to use in Pinot Noir or other full-bodied red wines.
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%.
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