LALVIN 71B™
(Saccharomyces cerevisiae cerevisiae)
For nouveau wines
LALVIN 71B™ was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France. LALVIN 71B™ is used for making blush and semi-sweet wines with tropical fruit character. Longlived aromas are due to its production of relatively stable esters and higher alcohol levels; LALVIN 71B™ also softens high-acid musts by partially metabolizing malic acid. Very malolactic-bacteria compatible.
Brand
LALVIN
Wine types
Technical information
- General sensory contribution: Esters
- Competitive factor: Sensitive
- Minimum temperature: 15 °C
- Maximum temperature: 30 °C
- Nutritional needs: Low
- MLF compatibility: Strongly recommended
- SO2production: Low
- Fermentation rate: Moderate
- Alcohol tolerance: 14 %
- Glycerol production: High
Product documentation
Pairing
- Italian Rielsing (Welsh Riesling, Grasevina)