$2.25
Yeast Lalvin 71B
Known for fermenting fruity rosé wines and semi-sweet whites, Lalvin 71B was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France.
Lalvin 71B is known for making blush and semi-sweet wines with a tropical fruit character. Long-lived aromas are due to its production of relatively stable esters and higher alcohols.
Lalvin 71B also softens high acid musts by partially metabolizing malic acid.
Recommended Styles: White Wine, Rosé
114 in stock
Selected 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.
Microbiological Properties:
The 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 further decreased. The 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.
1 5Gram package used for 23 litres.
| Weight | .006 kg |
|---|---|
| Dimensions | 6.3 × 0.4 × 7.6 cm |
