Lalvin Yeast Strains
Table showing the characteristics of each strains
| RC 212 | 71B-1122 | K1V-1116 | EC-1118 | |
| Dry Whites | * | ** | *** | *** |
| Blush or R.S. Whites | * | **** | ** | ** |
| Nouveau | * | **** | ** | ** |
| Young Reds | **** | **** | ** | ** |
| Aged Reds | **** | ** | *** | *** |
| Champagne Base | * | * | ** | **** |
| Secondary Ferment | * | * | * | **** |
| Stuck Fermentations | * | * | *** | **** |
| Late Harvest | * | *** | *** | **** |
| Sensory Effect | E.V.C. | Esters | Neutral | Neutral |
| Temperature Range °C | 20°- 30° | 15°- 30° | 10°- 35° | 10°- 30° |
| Fermentation Speed | Moderate | Moderate | Moderate | Very Fast |
| Alcohol Tolerance (% /Vol) | 16% | 14% | 18% | 18% |
| Nutritional Requirements | High | Low | Low | Low |
|
**** Strongest Recommendation – E.V.C.: Enhances Varietal Characteristics |
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