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Lalvin Rhone 2323

This yeast favours the extraction of polyphenols which leads to the enhancement of tannin structure. Excellent mouthfeel is achieved. This selection was carried out from a culture collection of over 600 yeast, sampled over a 15 year period from the vineyards of the Rhône Valley region. This yeast was chosen due to its low production of volatile acidity and good extraction of phenolic compounds. Highly suited to the production of premium red wines from must with high polyphenolic potential. It is the efficient extraction of polyphenolics that favours the enhancement of tannin structure. Highly suited to the production of premium red wines and maintains relatively moderate colour intensity.

  • Favours the extraction of polyphenols which leads to the enhancement of tannin structure.
  • Highly suited to the production of premium red wines.
  • Tends to promote liquorice and blackcurrant flavours.

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