LALVIN R-HST (500 g)
No. d'article33-15084
Prix $54.5
prix par 500 gram
Excluant les taxes
En stock
500 gram
Description
LALVIN R-HST™ retains fresh varietal character while contributing structure and
mouthfeel.
• It can produce crisp, premium white wines with citrus and floral notes
• Short lag phase which allows R-HST to dominate over spoilage yeast in juice
• Tolerates temperatures as low as 10°C (50°F), although temperature should be increased toward the end of fermentation for a clean finish
• Saccharomyces cerevisiae cerevisiae strain
• Selected from Riesling trials conducted in the Heiligenstein region, Austria
• It can produce crisp, premium white wines with citrus and floral notes
• Short lag phase which allows R-HST to dominate over spoilage yeast in juice
• Tolerates temperatures as low as 10°C (50°F), although temperature should be increased toward the end of fermentation for a clean finish
• Saccharomyces cerevisiae cerevisiae strain
• Selected from Riesling trials conducted in the Heiligenstein region, Austria
Spécifications
- Compatibilité avec la fermentation malolactique
- Moyenne
- Tolérance à l'alcool
- 15%
- Facteur killer
- Oui
- Température minimale
- 10°C
- Espèce
- Saccharomyces cerevisiae
LALVIN R-HST (500 g)
No. d'article33-15084
Prix $54.5
prix par 500 gram
Excluant les taxes
En stock
500 gram
Description
LALVIN R-HST™ retains fresh varietal character while contributing structure and
mouthfeel.
• It can produce crisp, premium white wines with citrus and floral notes
• Short lag phase which allows R-HST to dominate over spoilage yeast in juice
• Tolerates temperatures as low as 10°C (50°F), although temperature should be increased toward the end of fermentation for a clean finish
• Saccharomyces cerevisiae cerevisiae strain
• Selected from Riesling trials conducted in the Heiligenstein region, Austria
• It can produce crisp, premium white wines with citrus and floral notes
• Short lag phase which allows R-HST to dominate over spoilage yeast in juice
• Tolerates temperatures as low as 10°C (50°F), although temperature should be increased toward the end of fermentation for a clean finish
• Saccharomyces cerevisiae cerevisiae strain
• Selected from Riesling trials conducted in the Heiligenstein region, Austria
Spécifications
- Compatibilité avec la fermentation malolactique
- Moyenne
- Tolérance à l'alcool
- 15%
- Facteur killer
- Oui
- Température minimale
- 10°C
- Espèce
- Saccharomyces cerevisiae