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Lalvin 71B™
(Saccharomyces cerevisiae)

For nouveau wines
  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan
Brand
Lalvin
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Product DescriptionDocumentation

Product details

Lalvin 71B® was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France. 71B® is used for making blush and semi-sweet wines with tropical fruit character. Longlived aromas are due to its production of relatively stable esters and higher alcohol levels; 71B® also softens high-acid musts by partially metabolizing malic acid. Very malolactic-bacteria compatible.

Selected by Selected by INRA Narbonne - France

Wine types

Red
White
Rosé

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

  • Italian Rielsing (Welsh Riesling, Grasevina)

Documentation

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