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Lalvin 71b-1122 Dry Wine Yeast
Lalvin 71B™ has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties. Lalvin 71B™ has the capacity to absorb polyphenolic compounds on its cellular wall which limits tannin structure of young and fresh red wine.
Grape must inoculated with Lalvin 71B™ will easily go through malolactic fermentation, as 20-40% of malic acid can be metabolized by this yeast strain during primary fermentation. Lalvin 71B™ is the perfect choice to create young, fresh and fruity red, rosé and white wines that are easy to drink. It is also a good choice for late harvest wines.
OENOLOGICAL PROPERTIES:
- Short lag phase and moderately vigorous fermentation
- Low relative nitrogen demand (under controlled laboratory conditions)
- Low H2S production
- Alcohol tolerance 14% v/v *subject to fermentation conditions
- Low SO2 production
- High relative glycerol production
- Fermentation temperature: 15-30 °C (59-86 °F)
- Competitive killer factor: no, Lalvin 71B™ is a sensitive strain
- Malolactic-bacteria compatibility: very high
- Malic acid consumption: high
- Medium foam producer
USAGE:
6. Rehydration in must is not recommended.
