Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
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
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