LALVIN 71B™

(Saccharomyces cerevisiae)

The Primeur-type wines or “nouveaux” wines represent a significant part of the wines produced in the world. Generally they are made from varieties which aromatic potential is weak. At the time of elaboration, it is then advisable to favor the production of fermentative aromas with the yeast, in order to reinforce the fruity aromas.These wines have to also be easy to drink, which involves a light tannic structure for red wines.LALVIN 71 B YSEO yeast has been isolated and selected by the Pr. Maugenet’s team at the INRA Narbonne in this prospect.Its owes its success to its abilities to produce amyl ester (isoamyl acetate), which allows to reinforce the aromatic profile of wines elaborated from neutral varieties. It metabolizes also a part of the malic acid contained in the musts rich in acid, thus diminishing their strong character. Combined with other yeasts it allows, by melting, the composition of the aromatic range the winemaker looks for.Finally LALVIN 71 B YSEO has the property to adsorb a part of the polyphenolic compounds on its cellular wall, thus limiting the tannic structure of primeur red wines.

Ausgewählt von INRA Narbonne - France