Lalvin 71B is a wine yeast for nouveau-style wines. It was isolated by Pr. Maugenet’s team at the INRA (National Agricultural Research Institute) in Narbonne, France. Lalvin 71B is known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile of wines. Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%).
Rehydrate Lalvin 71B in 5 times its weight of water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
Notes:
– The total rehydration duration should never exceed 45 minutes
– Avoid cold shocking the yeast. The temperature drop between the must to be inoculated and the rehydration medium should never be higher than 10°C (in case of doubts, please contact your supplier or lallemand)
– It is essential to rehydrate the yeast in a clean container.
– Initial rehydration in must is not advisable.
Lalvin 71B-1122
Moderate fermentation rate
Fermentation temperature range: 15°C to 30°C
Alcohol tolerance up to 14%
Yeast does not contain alcohol
Lalvin 71B-1122
Moderate fermentation rate
Fermentation temperature range: 15°C to 30°C
Alcohol tolerance up to 14%
Yeast does not contain alcohol
