Brand

Lalvin®

Trademark

Lalvin 71B®

Title

The yeast for primeur wines

Description

For making primeur wines or "Vins Nouveaux" with a 'tropical fruit' character.

Process

YSEO®

Files

variety_genre

Saccharomyces cerevisiae cerevisiae

Production of volatile acidity

Moderate

Production of SO₂

Low

MLF Compatibility

Really recommended

Lag phase

Very short

Foam production

Medium foam production

White

Very recommended

Red

Strongly recommended

Rosé

Strongly recommended

Late harvest

May be used

Sensory effect

Esters

Restart stuck

Not really recommended

Fermentation speed

Fast

Temperature range

15-30 °C

Competitive factor

Sensitive

Alcohol tolerance

Relative nitrogen needs

Low

H₂S production 60ppm

Very low

H₂S production 170ppm

Very low

Reaction to O2 addition

Moderate

Dosage

20-40g/hL

Glycerol production

High

Application

Lalvin 71B® was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France. Lalvin 71B® is known for making primeur wines or "Vins Nouveaux" with a 'tropical fruit' character. Long-lived aromas are due to its production of relatively stable esters and higher alcohols.It also softens high acid musts by partially metabolizing malic acid.