The Lalvin Bourgovin RC212 yeast has been selected by the BIVB (Bureau Interprofessionnel des Vins de Bourgogne), and was developed for red wines with color and structure. 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.
Saccharomyces cerevisiae cerevisiae
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
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