Lalvin Bourgovin RC212™ has been isolated in the Burgundy region of France, by the Bureau Interprofessionel des Vins de Bourgogne (BIVB) for its ability to highlight the Pinot Noir grape variety qualitative potential, especially in regards to the polyphenols. Indeed, thanks to its limited cell wall polyphenol absorption, Lalvin Bourgovin RC212™ promotes color and tannin stabilization during fermentation. This specific property makes Lalvin Bourgovin RC212™ a perfect choice to ferment grape varieties such as Pinot Noir, Grenache and Zinfandel with delicate structure, ripe cherry, bright fruity and spicy character.

MICROBIOLOGICAL PROPERTIES

Saccharomyces cerevisiae var. cerevisiae
Typical analysis (in compliance with OIV codex):
Viable yeast > 1010 CFU/g
Dry matter > 92 %

OENOLOGICAL PROPERTIES

Short lag phase
Low volatile acidity production
Medium relative nitrogen demand
Competitive killer factor: no, Lalvin Bourgovin RC212™ is a sensitive strain
Alcohol tolerance: 16% v/v
Fermentation temperature: 18-30°C (64-86°F)
Low polyphenol adoption
Low foam producer

USAGE
DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L
1. Rehydrate the yeast in 50ml of water, at a temperature between 35-37°C (95-98.6°F).
2. Dissolve by gently stirring and wait for 20 minutes.
3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must).
4. The total rehydration time should not exceed 45 minutes.
5. It is crucial that a clean container is used to rehydrate the yeast.
6. Rehydration in must is not recommended

PACKAGING AND STORAGE
Available in 5g nitrogen-flushed sachets to maintain optimal yeast viability.
It is recommended to store Lalvin RC212™ yeast in dry conditions, between 4 and 15°C, for optimal viability and product performance. It is however not detrimental for the product to remain at room temperature for shorts periods of time, such as during transport. The yeast will rapidly lose activity after exposure to air.