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
This product is not intended to diagnose, treat, cure, or prevent any disease. Product availability and claims may differ by country and shall be used according to applicable laws.
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)