Lalvin 71B™
(Saccharomyces cerevisiae)
For fresh, fruity nouveau wines. Has the ability to degrade malic acid.
Product details
LALVIN 71B™ is a high ester producer (mainly isoamyl acetate) which gives the wine a characteristic fruity aroma and enhances the aromatic profile of neutral grape varieties. A popular strain for production of fresh fruity red wines, including those for early consumption. LALVIN 71B™ adsorbs a part of the polyphenolic compounds on its cell wall, and limits the harshness of the tannic structure of primeur red wines. It can metabolise a portion of the malic acid in musts, softening the wine palate.
Wine types
Technical information
- General sensory contribution: Esters
- Competitive factor: Sensitive
- Minimum temperature: 15 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- MLF compatibility: Strongly recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 14 %
- Glycerol production: High
Product documentation
Pairing
- Colombard
- Pinot Gris: Tropical fruit
- Riesling: Tropical fruit
- Viognier: Tropical fruit
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