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
Cabernet Franc
Rosé style
Gewürztraminer
Rose
Grenache
Rose style
Pinot Gris
Tropical fruit
Riesling
Tropical fruit
Viognier
Tropical fruit
White Wine
Rosé Wine
High Brix Juice
Restart Stuck Ferment
For fresh, fruity nouveau wines
Selected in Narbonne France by the National Research Institute of Agronomy (INRA) for its fruity aroma in production of red and white Vins Nouveaux. Due to the production of relatively stable esters, particularly isoamyl acetate, 71B gives a characteristic fruity aroma which reinforces the grape varietal profile. 71B also softens high acid musts by partially metabolizing malic acid (up to 20-40%). A popular strain for production of fresh fruity red wines, including those for early consumption, and enhances wine aromas of Viognier and Gamay. Noted for its ability to limit red wine tannin, colour and structure. A compatible yeast strain for MLF.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
Malic Acid Consumption
20-40%
