LALVIN 71B™
(Saccharomyces cerevisiae cerevisiae)
For fresh, fruity nouveau wines
Brand
LALVIN
Product details
LALVIN 71B™ was isolated by the INRAE (National Agricultural Research Institute) in Narbonne, France; 71B™ is used for making blush and semi-sweet wines with tropical fruit character. Long-lived 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.
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
- Cabernet Franc: Rosé style
- Gewürztraminer: Rose
- Grenache: Rosé style
- Pinot Gris: Tropical fruit
- Riesling: Tropical fruit
- Viognier: Tropical fruit
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