The Lalvin RC212 yeast, also known as the Bourgorouge yeast, has gained popularity in the winemaking industry, particularly in Australia. This yeast strain has demonstrated an alcohol tolerance of up to 16% v/v, although it is important to note that this tolerance can vary depending on the fermentation conditions.
In my personal experience as a sommelier and brewer, I have found that the Lalvin RC212 yeast exhibits a medium relative nitrogen demand. This means that it requires a moderate amount of nitrogen during fermentation to ensure optimal yeast growth and fermentation performance. However, it is worth mentioning that under controlled laboratory conditions, the nitrogen demand may differ slightly.
One characteristic of Lalvin RC212 yeast that I have observed is its moderate lag phase and fermentation vigor. The lag phase is the period when yeast adapts to the fermentation environment before it starts actively fermenting. The moderate lag phase of RC212 means that it may take a bit longer for fermentation to kick off compared to some other yeast strains. However, once fermentation gets going, it displays a steady and moderate fermentation vigor.
When using Lalvin RC212 yeast, it is essential to provide the yeast with proper fermentation conditions to maximize its potential. This includes maintaining suitable temperature, pH, and nutrient levels. Additionally, providing adequate oxygen at the beginning of fermentation can help promote a healthy yeast population.
In terms of its impact on the final product, Lalvin RC212 yeast is known for producing wines with intense aromas and flavors. It can contribute to the development of fruity and spicy characteristics in red wines, adding complexity and depth. The moderate fermentation vigor of RC212 also helps in retaining the varietal character of the grapes used in winemaking.
To summarize, Lalvin RC212 yeast has an alcohol tolerance of 16% v/v, subject to fermentation conditions. It exhibits a medium relative nitrogen demand and displays a moderate lag phase and fermentation vigor. The yeast contributes to the development of intense aromas and flavors in wines, particularly red wines.