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