DetailsThe RC-212 strain comes from the Burgundy region of France, and is a moderately quick, low foaming yeast. It achieves full flavor extraction in red wines. This yeast strain stabilizes color and tannin throughout fermentation and aging. An emphasis on ripe berry, peppery/spicy and fruit aromas is noted. This is the best strain to use in Pinot Noir or other full bodied red wines.
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Ideal Temperature Range (°F) 68-86°F Attenuation (%) NA Flocculation Low Alcohol Tolerance (%) 16% Rate of Fermentation Moderate Foam Production Low Nutrient Requirements High H2S Production Low SO2 Production Low Profile Wine
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