Lalvin 71B has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties. Lalvin 71B™ has the capacity to absorb polyphenolic compounds on its cellular wall which limits tannin structure of young and fresh red wine. Grape must inoculated with Lalvin 71B will easily go through malolactic fermentation, as 20-40% of malic acid can be metabolized by this yeast strain during primary fermentation. Lalvin 71B is the perfect choice to create young, fresh and fruity red, rosé and white wines that are easy to drink. It is also a good choice for late harvest wines.
- Yeast Strain: Saccharomyces cerevisiae var cerevisiae
Dry pitching is the preferred method of inoculating must. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of contamination. Simply sprinkle the yeast evenly on the surface of the must in the fermenter as it is being filled. The motion of the must filling the fermenter will aid in mixing the yeast into the must. For rehydration steps, see the spec sheet.
Oenological Properties:
- Wine Styles: Red, rose and white young, fresh and fruity wine with smooth tannin structure as well as fruit ciders
- Aroma: Tropical fruit and banana flavor
- Alcohol Tolerance: Up to 14%
- Fermentation Temperature: 59-86°F
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