Yeast, Lalvin 71B-1122. An excellent choice for blush & residual sugar whites, nouveau & young red wines. Also a good choice for late harvest wines.
in Narbonne at the Institut national de recherche en
agriculture (INRA) by J. Maugenet. The selection was designed to
isolate yeasts that would produce a fruity yet fresh character in wine
that would live long after fermentation.
properties and applications:
71B strain is a rapid starter with a constant and complete fermentation
between 15° and 30°C (59° and 86°F) that has the ability to metabolize
high amounts (20% to 40%) of malic acid. In addition to producing rounder,
smoother, more aromatic wines that tend to mature quickly, it does not
extract a great deal of phenols from the must so the maturation time is
71B is used primarily by professional winemakers for young wines such
as vin nouveau and has been found to be very suitable for
blush and residual sugar whites. For grapes in regions naturally high in
acid, the partial metabolism of malic acid helps soften the wine. The 71B
also has the ability to produce significant esters and higher alcohols,
making it an excellent choice for fermenting concentrates.
excellent choice for blush & residual sugar whites, nouveau &
young red wines. Also a good choice for late harvest wines.
Lalvin 71B Data
Case of 12 Bottles