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Lalvin 71B (71B-1122, Narbonne) 5g to 10kg
Yeast Lalvin 71B
Known for fermenting fruity rosé wines and semi-sweet whites, Lalvin 71B was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France.
Lalvin 71B is known for making blush and semi-sweet wines with a tropical fruit character. Long-lived aromas are due to its production of relatively stable esters and higher alcohols.
Lalvin 71B also softens high acid musts by partially metabolizing malic acid.
Recommended Styles: Pinot Gris, Riesling, Grenache, Temporanillo, White Wine, Rosé, Fruit wines
Yeast Lalvin 71B
Known for fermenting fruity rosé wines and semi-sweet whites, Lalvin 71B was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France.
Lalvin 71B is known for making blush and semi-sweet wines with a tropical fruit character. Long-lived aromas are due to its production of relatively stable esters and higher alcohols.
Lalvin 71B also softens high acid musts by partially metabolizing malic acid.
Temperature: 15-30°C
Fermentation Speed: Medium
Alcohol Tolerance: 14.0%
Nitrogen Needs: Low
Styles:
- Pinot Gris
- Riesling
- Grenache
- Tempornillo
- White Wine
- Rosé
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KeywordsFresh, Fruity, "Nouveau", Banana, Pear, Degrades Malic Acid
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Recommended For:White Wines, Red Wines, Rosé Wines
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SpeciesSaccharomyces cerevisiae var. cerevisiae
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Alcohol Tolerance14%
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Temperature Range15-30°C
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Nitrogen RequirementsLow
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BrandLalvin
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Recommended for:Pinot Gris, Riesling, Grenache, Temporanillo
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Package Size5g (5-6 gallon batch), 50g, 100g, 500g, 10kg