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.
Title: For “nouveaux” wines
Description: For making primeur wines or “Vins Nouveaux” with a ‘fruit salad’ character.
Process: YSEO®
Technical Data Sheet
Variety: Saccharomyces cerevisiae cerevisiae
Production of volatile acidity: Moderate
Production of SO2: Low
MLF Compatibility: Really recommended
Lag phase: Very short
Foam production: Medium
Whites: Very recommended
Reds: Strongly recommended
Rosé: Strongly recommended
Late harvest: May be used
Sensory effect: Esters
Restart stuck: Not really recommended
Fermentation speed: Fast
Temperature range: 15-30 °C (59-86 °F)
Competitive factor: Sensitive
% vol: 14
Relative nitrogen needs: Low
H2S production 60ppm: Very low
H2S production 170ppm: Very low
Reaction to O2 addition: Moderate
Dosage: 20-40g/hL
Glycerol production: High
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Returns
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