Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected by INRA Narbonne - France
Specie
Saccharomyces cerevisiae
Competitive Factor
Sensitive
General Sensory Contribution
Esters
Italian Rielsing (Welsh Riesling, Grasevina)
Red Wine
White Wine
Rosé Wine
High Brix Juice
White Wine
Rosé Wine
High Brix Juice
For nouveau wines
Lalvin 71B® was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France. 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; 71B® also softens high-acid musts by partially metabolizing malic acid. Very malolactic-bacteria compatible.Fermentation Speed
Moderate
Glycerol Production
High
Lag Phase
Very short
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
Reaction to O₂ addition
Moderate
Acetaldehyde Production
Very low
