Product details

catalog

Lalvin 71B™

Selected by INRA 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.

Selected in Narbonne France by the National Research Institute of Agronomy (INRA) for its fruity aroma in production of red and white Vins Nouveaux. Due to the production of relatively stable esters, particularly isoamyl acetate, 71B gives a characteristic fruity aroma which reinforces the grape varietal profile. 71B also softens high acid musts by partially metabolizing malic acid (up to 20-40%). A popular strain for production of fresh fruity red wines, including those for early consumption, and enhances wine aromas of Viognier and Gamay. Noted for its ability to limit red wine tannin, colour and structure. A compatible yeast strain for MLF.

Fermentation Speed
Moderate

Glycerol Production
High

Lag Phase
Very short

MLF Compatibility
Strongly recommended

Nitrogen Needs
Low

Alcohol Tolerance
14 %

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Recommended

Reaction to O₂ addition
Moderate

Acetaldehyde Production
Very low

Download free application

download later