- For: White wine/Rosé wine/Blush wine/Semi-sweet wine/Red wine (including sparkling wines/cider)
- Typical dosage: 25-50g/100l
An excellent Lalvin® yeast known for making blush and semi-sweet wines, which also softens high acid musts by partially metabolizing malic acid, produced by developed by Lallemand, a leading producer of yeasts.
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.
This yeast can also be used for country wines. Dominic Rivard, consultant fruit winemaker stated in an online article for Wine Maker about country wine yeasts:'71B: This is a great all year round yeast for most off-dry fruit wines. It really helps bring out the fresh fruitiness in most berry and some tree fruits'.
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