Lalvin RC212 yeast: temperature, attenuation and alcohol tolerance

Lallemand (dry wine yeast)

The published Lallemand data for Lalvin RC212, the styles it suits, and what to use if you cannot get it.

Gauge readout

Attenuationferments to dryness

Alcohol tolerance16 % ABV

Fermentation temp18 to 30 C (64 to 86 F)

Attenuation50%75%100%

Alcohol010%20% ABV

Temperature02040 C

Published technical data

Manufacturer	Lallemand (dry wine yeast)
Species	Saccharomyces cerevisiae
Fermentation temperature	18 to 30 C (64 to 86 F)
Apparent attenuation	ferments to dryness
Alcohol tolerance	16 % ABV
Flocculation	settles moderately

Notes

Recommended for Pinot Noir, red Burgundy style, light to medium reds.

Character: Burgundy strain that preserves colour and fruit; enhances red-berry character.

A Burgundy red strain selected for Pinot Noir, preserving colour and lifting bright red-berry fruit and structure. It has a moderate nutrient demand, so feed it well to avoid a stall on a big red. It is the classic choice when you want a fruit-forward, structured red rather than a neutral ferment.

Substitutes and styles

Best yeast for Pinot Noir and light redsLalvin RC212 is the pick Lalvin ICV D254compare (Lallemand)Lalvin ICV D80compare (Lallemand)Lalvin BM45compare (Lallemand)Lalvin RC212 vs Lalvin ICV D254head to head

Sources: Lallemand Oenology Yeast Quick Reference Chart (alcohol tolerance and temperature limits)