Product details

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Lalvin 71B™

Selected by INRAe Narbonne - France

Specie
Saccharomyces cerevisiae

Competitive Factor
Sensitive

General Sensory Contribution
Esters

Pinot Gris
Tropical fruit

Riesling
Tropical fruit

Viognier
Tropical fruit

Colombard

Gewürztraminer

Red Wine

White Wine

Rosé Wine

For fresh, fruity nouveau wines. Has the ability to degrade malic acid.

LALVIN 71B™ is a high ester producer (mainly isoamyl acetate) which give the wine a characteristic fruity aroma and enhances the aromatic profile of neutral grape varieties. A popular strain for production of fresh fruity red wines, including those for early consumption. LALVIN 71B™ adsorbs a part of the polyphenolic compounds on its cell wall, and limits the harshness of the tannic structure of primeur red wines. It can metabolise a portion of the malic acid in musts, softening the wine palate.

Fermentation Speed
Moderate

Glycerol Production
High

Lag Phase
Very short

Nitrogen Needs
Low

Alcohol Tolerance
14 %

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Reaction to O₂ addition
Moderate

Acetaldehyde Production
Very low

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