LALVIN R2 (500 g)
No. d'article33-15055
Prix $55.5
prix par 500 gram
Excluant les taxes
En stock
500 gram
Description
LALVIN R2� can enhance varietal characters due to the enzymatic release of aroma precursors, producing intensely aromatic fruit and floral-driven white wines.
� Wines produced have mineral notes and spicy, floral, and tropical aromas
� Excellent cold temperature properties and has been known to ferment in conditions as low as 5�C(41�F)
� Tends to produce VA without proper nutrition or when stressed
� Saccharomyces cerevisiae bayanus strain
� Isolated in the Sauternes region of Bordeaux, France
� Wines produced have mineral notes and spicy, floral, and tropical aromas
� Excellent cold temperature properties and has been known to ferment in conditions as low as 5�C(41�F)
� Tends to produce VA without proper nutrition or when stressed
� Saccharomyces cerevisiae bayanus strain
� Isolated in the Sauternes region of Bordeaux, France
Spécifications
- Marque
- Lallemand
- Compatibilité avec la fermentation malolactique
- Bonne
- Tolérance à l'alcool
- 16%
- Facteur killer
- Oui
- Cinétique de fermentation
- Modérée
- Température maximale
- 30°C
- Température minimale
- 5°C
- Besoins en nutrition
- Élevés
- Espèce
- S. bayanus
LALVIN R2 (500 g)
No. d'article33-15055
Prix $55.5
prix par 500 gram
Excluant les taxes
En stock
500 gram
Description
LALVIN R2� can enhance varietal characters due to the enzymatic release of aroma precursors, producing intensely aromatic fruit and floral-driven white wines.
� Wines produced have mineral notes and spicy, floral, and tropical aromas
� Excellent cold temperature properties and has been known to ferment in conditions as low as 5�C(41�F)
� Tends to produce VA without proper nutrition or when stressed
� Saccharomyces cerevisiae bayanus strain
� Isolated in the Sauternes region of Bordeaux, France
� Wines produced have mineral notes and spicy, floral, and tropical aromas
� Excellent cold temperature properties and has been known to ferment in conditions as low as 5�C(41�F)
� Tends to produce VA without proper nutrition or when stressed
� Saccharomyces cerevisiae bayanus strain
� Isolated in the Sauternes region of Bordeaux, France
Spécifications
- Marque
- Lallemand
- Compatibilité avec la fermentation malolactique
- Bonne
- Tolérance à l'alcool
- 16%
- Facteur killer
- Oui
- Cinétique de fermentation
- Modérée
- Température maximale
- 30°C
- Température minimale
- 5°C
- Besoins en nutrition
- Élevés
- Espèce
- S. bayanus