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Lalvin 71B™

Selected by INRA Narbonne - France

Specie
Saccharomyces cerevisiae

Competitive Factor
Sensitive

General Sensory Contribution
Esters

Red Wine

White Wine

Rosé Wine

High Brix Juice

Restart Stuck Ferment

THE YEAST FOR PRIMEUR WINES

The Primeur-type wines or “nouveaux” wines represent a signifi cant part of the wines produced in the world. Generally they are made from varieties which aromatic potential is weak. At the time of elaboration, it is then advisable to favor the production of fermentative aromas with the yeast, in order to reinforce the fruity aromas. These wines have to also be easy to drink, which involves a light tannic structure for red wines. Lalvin 71B® yeast has been isolated and selected by the Pr. Maugenet’s team at the INRA Narbonne in this prospect. Its owes its success to its abilities to produce amyl ester (isoamyl acetate), which allows to reinforce the aromatic profi le of wines elaborated from neutral varieties. It metabolizes also a part of the malic acid contained in the musts rich in acid, thus diminishing their strong character. Combined with other yeasts it allows, by melting, the composition of the aromatic range the winemaker looks for. Finally Lalvin 71B® has the property to adsorb a part of the polyphenolic compounds on its cellular wall, thus limiting the tannic structure of primeur red wines. For more information please contact our distributor.

Fermentation Speed
Moderate

Glycerol Production
High

Lag Phase
Very short

MLF Compatibility
Strongly recommended

Nitrogen Needs
Low

Alcohol Tolerance
14 %

Volatile Acidity
Moderate

SO₂ Production
Low

Max. Temperature
30 °C

Min. Temperature
15 °C

H₂S 170ppm
Low

H₂S 60ppm
Low

Suitability for co-Inoculation
Very recommended

Reaction to O₂ addition
Moderate

Acetaldehyde Production
Very low

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