Lalvin Bourgovin RC212 yeast 500 g

The Bourgorouge RC212™ strain was specifically selected by the Bureau Interprofessional des Vins de Bourogne (BIVB) in the Burgundy region of France to produce the traditional, heavier Burgundian Pinot Noir character.

Particularly recommended for Pinot Noir production. Limited polyphenol adsorption on the yeast cells results in better color and structure.

Compared to several other yeasts recommended for Pinot Noir, the use of RC212 resulted in higher anthocyanin content and higher color intensity.

Lalvin RC212 is widely used in Australia and New Zealand for Pinot Noir production.

Oenological properties of the strain

Recommended for red wine fermentation.
Saccharomyces cerevisiae strain
Optimal fermentation temperature range: 18-30 °C. According to fermentation conditions.
Medium relative nitrogen demand (under controlled laboratory conditions)
Moderate LAG phase and moderate fermentation.
It results in low H2S levels under low YAN conditions.
Low relative potential for SO2 production.
Low foaming tendency.
Alcohol tolerance: 16%
Recommended red varieties include Grenache and Pinot Noir.

Sensory properties

This yeast highlights red berries such as ripe cherries and spicy notes.

Application and dosage

In order for the yeast strain to exert its effect most effectively, direct inoculation is advisable, for which ten times the amount of dried yeast is added to warm water (35-40C°) with a nutrient solution, rehydrate the required dose, let stand for 15 minutes, then pour directly into the must after vigorous mixing. Make sure that the temperature gradient does not exceed 10 °C! Important: do not let the yeast rehydrate for longer than the recommended time!

Recommended dosage:

For red wine: 25 g/hl