LALVIN RBS 133™ Wine Yeast 500 g

Item No. 15687
LALVIN RBS 133™ Wine Yeast 500 g
Sangiovese, Hybrids  Selected in collaboration with the Universitá degli Studi di Padova in Italy to enhance the quality and uniqueness of the wines from the Raboso del Piave grape variety.  Reduces sensation of acidity and astringency in red wines with difficult conditions such as high acidity.
Per Each
Excl. Tax
Each

Description

Sangiovese, Hybrids

  •  Selected in collaboration with the Universitá degli Studi di Padova in Italy to enhance the quality and uniqueness of the wines from the Raboso del Piave grape variety. 
  • Reduces sensation of acidity and astringency in red wines with difficult conditions such as high acidity.
  • Wines produced by this yeast are described as having delicate fruity aromas such as cherry, wild blackberry, plum and ripe fruits. Floral characters such as wild violet, spice and vanilla have also been noted. 
  • Lalvin RBS 133TM has an optimum synergy with malolactic fermentation.

Downloads
Lallemand Yeast - Safety Data Sheet
Lallemand Yeast - Product Declarations
LALVIN RBS 133 - Specification Sheet
LALVIN RBS 133 - Technical Data Sheet

Specifications

Brand
Lallemand
Minimum Temperature Range
16°C - 20°C
Competitive Factor
Yes
Fermentation Speed
Moderate

Documents

LALVIN RBS 133™ Wine Yeast 500 g

LALVIN RBS 133™ Wine Yeast 500 g

Item No. 15687
Sangiovese, Hybrids  Selected in collaboration with the Universitá degli Studi di Padova in Italy to enhance the quality and uniqueness of the wines from the Raboso del Piave grape variety.  Reduces sensation of acidity and astringency in red wines with difficult conditions such as high acidity.
Per Each
Excl. Tax
Each

Description

Sangiovese, Hybrids

  •  Selected in collaboration with the Universitá degli Studi di Padova in Italy to enhance the quality and uniqueness of the wines from the Raboso del Piave grape variety. 
  • Reduces sensation of acidity and astringency in red wines with difficult conditions such as high acidity.
  • Wines produced by this yeast are described as having delicate fruity aromas such as cherry, wild blackberry, plum and ripe fruits. Floral characters such as wild violet, spice and vanilla have also been noted. 
  • Lalvin RBS 133TM has an optimum synergy with malolactic fermentation.

Downloads
Lallemand Yeast - Safety Data Sheet
Lallemand Yeast - Product Declarations
LALVIN RBS 133 - Specification Sheet
LALVIN RBS 133 - Technical Data Sheet

Specifications

Brand
Lallemand
Minimum Temperature Range
16°C - 20°C
Competitive Factor
Yes
Fermentation Speed
Moderate