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Lalvin 71B is a wine yeast for nouveau-style wines. It was isolated by Pr. Maugenet’s team at the INRA (National Agricultural Research Institute) in Narbonne, France. Lalvin 71B is known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile of wines. Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%).
Lalvin 71B™ is a high ester producer, which gives the wines a characteristic fruity (fruit salad) aroma. It is known for the production of the ester isoamyl acetate (3-methyl butyl acetate), an ester described as having a banana and pear aroma. Hence it is useful to use in ‘neutral’ grape varieties to increase the expression of fruity characters. The cell walls of Lalvin 71B™ are also highly adsorptive of polyphenolic compounds, thus limiting the tannic structure of red wines.
The combination of producing esters high in the ‘fruity’ spectrum and the ability to limit red wine tannin, colour and structure each contributes to the use of this yeast in early consumption fresh and fruity red wines. Lalvin 71B™ is a relatively high producer of glycerol, which contributes to the mouthfeel effect of this yeast.
Lalvin 71B™ also undertakes malo-ethanolic fermentation, a biochemical pathway whereby some malic acid is degraded during alcoholic fermentation. Between 20-40% of malic acid in the juice can be metabolized this way. Due to a low nitrogen demand, low H2S production and low production of SO2, this yeast is ideal to use in preservative free wines
Recommended for white, rosé and red wines.
•Saccharomyces cerevisiae var. cerevisiae
•Fermentation temperature: 15-30°C (59-86°F)
•Low relative nitrogen demand (under controlled laboratory conditions)
•Low production of H2S.
•Alcohol tolerance 14% v/v *subject to fermentation conditions.
•Low relative potential for SO2 production.
•High relative glycerol production