Lalvin R2 yeast: temperature, attenuation and alcohol tolerance
Lallemand (dry wine yeast)The published Lallemand data for Lalvin R2, the styles it suits, and what to use if you cannot get it.
Gauge readout
Attenuationferments to dryness
Alcohol tolerance16 % ABV
Fermentation temp5 to 30 C (41 to 86 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published technical data
| Manufacturer | Lallemand (dry wine yeast) |
|---|---|
| Species | Saccharomyces cerevisiae var. bayanus |
| Fermentation temperature | 5 to 30 C (41 to 86 F) |
| Apparent attenuation | ferments to dryness |
| Alcohol tolerance | 16 % ABV |
| Flocculation | settles cleanly |
Notes
Recommended for Late-harvest white, aromatic white, cold-fermented white, sparkling base.
Character: Cold-tolerant white strain; enhances fruity, aromatic esters at low temperature.
A cold-fermenting white strain that works down to 5 C, lower than almost any other, which lets it build fresh fruity ester in a slow cold ferment and finish a high-sugar late-harvest white. It is the strain for a long cool white ferment where you want maximum aromatic lift.
Substitutes and styles
Sources: Lallemand Oenology Yeast Quick Reference Chart (alcohol tolerance and temperature limits)