LALVIN 71B-1122 ACTIVE FREEZE-DRIED WINE YEAST

Bourgovin RC 212
Saccharomyces cerevisiae

Origin
The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB). It was selected for its ability to ferment a traditional heavier-style Burgundian Pinot Noir.

Oenological properties and applications
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%.

The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.

An excellent choice for both young & aged red wines.

 Technical Articles

• Yeast competitive ratings
• Fermentation & heat
• Importance of rehydrating yeast
• Problems with fermentation rate
• Freezing dried yeast
• Using glycerine to freeze yeast
• Storage of dry yeast
• Mead nutrients
• Timing of mead nutrients
• Mead & wine