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LALVIN 71B™
(Saccharomyces cerevisiae cerevisiae)

For fresh, fruity nouveau wines
  • Suitable for organic wine (EU 2018/848)
  • Suitable for NOP
  • Vegan
Brand
LALVIN
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Product detailsWine typesTechnical informationProduct documentationPairing
Product DescriptionDocumentation

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.

Selected by INRAE 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

  • Cabernet Franc: Rosé style
  • Gewürztraminer: Rose
  • Grenache: Rosé style
  • Pinot Gris: Tropical fruit
  • Riesling: Tropical fruit
  • Viognier: Tropical fruit

Documentation

Technical datasheetSpecification datasheetSafety datasheetKosher certificateProduct declaration

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