$2.19
The Lalvin Bourgovin RC212 was developed for red wines with color and structure and is highly recommended for Pinot Noirs. 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.
Species: Saccharomyces cerevisiae
Styles: Red / Burgundy such as Pinot Noir, Zinfandel and Grenache.
Properties:
- Neutral to the competitive factor
- Alcohol tolerance up to 16%
- Average lag phase
- Moderate fermentation rate
- Optimal range of fermentation temperatures: between 20°C to 30°C
- High requirement in assimilable nitrogen
- Low production of volatile acidity
- Low SO2 production
- No foam formation
- Low cell wall absorption of polyphenols
It is recommend to use Go-Ferm nutrient in conjunction with Fermaid K or Fermaid O for yeast rehydration. Technical data sheets for each are below along with some quick guides. Why do you want to use both? Using an analogy… you’re car racing on an oval track and use plain gas (Go-Ferm) for the first half of the race. You’re doing good but you want a little boost to improve performance so you can win big! At the pit stop, you add octane booster (Fermaid) to your fuel and it gave you the extra boost you needed to get that big win.
Go-Ferm technical data sheet here.
Fermaid-K technical data sheet here.
For Rehydration Steps, I recommend following: Wine Yeast ReHydration MoreWine! guide written by Shea A.J. Comfort. (MoreWine! owns all rights to this guide)
22 in stock
