Lalvin R2 Dry Wine Yeast

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Product Overview

A very good, strong strain, ideal for very sweet fruit wines, cryo-extrated wines and wines that need to ferment at low temperatures to retain the aromatic qualities. Use this yeast in “iced” fruit wines with a lot of success
 
R2 yeast gets in there and gets working, but you need to give it a fair amount of nutrients. 
 
Does very well at cold temperatures. If you can’t get your ambient temperature up, R2 yeast gets in there and gets working, but you need to give it a fair amount of nutrients. It produces intense, direct fruity and floral notes and brings the fruit characters out.
 

R2 was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. In addition to enhancing esters and mouthfeel, it has excellent cold temperature properties and will ferment as low as 50 degrees F, making it ideal for Icewine production. However, if it does not get proper nutrients it can tend to produce VA and H2S. For this reason, hydration with GO-FERM and the addition of Fermaid K is definitely recommended to optimize its' potential. R2 helps produce intense, direct fruit style whites by liberation of fruity and floral fermentative aromas. R2 also helps to enhance the varietal chacter by an enzymatic release of bound aroma precursors. It is recommended for aromatic white varieties such as Sauvignon Blanc, Riesling, Gewurztraminer, Chenin Blanc, Vidal, and Seyval. It is classified as a Saccharomyces cerevisiae bayanus. Best results from 50 to 86 degrees F, with an alcohol tolerance to 16%.

Riesling, Sauvignon Blanc, Gewürztraminer, Icewine, White French Hybrids, Fruit Wine

S. cerevisiae • bayanus

  • Isolated in the Sauternes region of Bordeaux, France, by Brian Croser of South Australia.
  • Has 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.
  • Lalvin R2TM helps produce intense, direct fruit style whites by liberating fruity and floral aromas. In addi­tion, varietal characters are enhanced by the enzymatic release of bound aroma precursors.

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