Lalvin Bourgovin RC 212

Origin- The Bourgovin RC212 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 15 to 30 degrees C (59 to 86F). A very low producer of hydrogen sulfide and sulphur dioxide, the RC 212 show good alcohol tolerence from 12 to 14% per volume. The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while colour stablilty is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.

Highly recommended for young or aged red wines .

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Lalvin ICV D-47

Origin- The ICV D-47 strain was isolated from grapes grown in the Cotes-du-Rhone region of France by Dr D. Delteil, head of the microbiology department, Institut cooperatif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.

OENOLOGICAL PROPERTIES AND APPLICATIONS

The ICV D-47 is a low-foaming quick fermenter that settles well forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 10 to 30 degrees C (50 to 86F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended for making wines from white varieties such as Chardonnays and ros'es wines . An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.