LALVIN 71B™
(Saccharomyces cerevisiae cerevisiae)
For fresh, fruity nouveau wines. Has the ability to degrade malic acid.
Product details
Selected in Narbonne France by the National Research Institute of Agronomy (INRA) for its fruity aroma in production of red and white Vins Nouveaux. Due to the production of relatively stable esters, particularly isoamyl acetate, LALVIN 71B™ gives a characteristic fruity aroma which reinforces the grape varietal profile. LALVIN 71B™ also softens high acid musts by partially metabolizing malic acid (up to 20-40%). A popular strain for production of fresh fruity red wines, including those for early consumption, and enhances wine aromas of Viognier and Gamay. Noted for its ability to limit red wine tannin, colour and structure. A compatible yeast strain for MLF.
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
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