Lalvin 71B-1122 Wine yeast 5g BBE 8/2023
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Product code: 2109020
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BBE 8/2023
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.
Wide temperature range 15-30°C.
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.
Wide temperature range 15-30°C.
DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L
1. Rehydrate the yeast in 50ml of water, at a temperature between 35 - 37°C (95 - 98.6°F).
2. Stir gently to dissolve and wait for 20 minutes.
3. Add to the must. The temperature difference between the must to be inoculated and the rehydration
medium should never be greater than 10°C (if any doubt, please contact your supplier or Lallemand).
4. The total duration of rehydration should not exceed 45 minutes.
5. Always rehydrate the yeast in a clean container.
6. Rehydration in the must is not advisable.
GRAPE VARIETY PAIRING: Cabernet Franc, Gewürztraminer, Grenache, Pinot Gris, Riesling, Viognier, Zinfandel and Gamay.
WINE STYLES: Red, rosé and white young, fresh and fruity wine with smooth tannin structure as well as fruit ciders.
AROMA: Tropical fruit and banana flavor.
ALCOHOL TOLERANCE: Up to 14%
FERMENTATION RANGE: 15-30 °C (59-86 °F)
INOCULATION RATE: 0.2-0.4g/L
1. Rehydrate the yeast in 50ml of water, at a temperature between 35 - 37°C (95 - 98.6°F).
2. Stir gently to dissolve and wait for 20 minutes.
3. Add to the must. The temperature difference between the must to be inoculated and the rehydration
medium should never be greater than 10°C (if any doubt, please contact your supplier or Lallemand).
4. The total duration of rehydration should not exceed 45 minutes.
5. Always rehydrate the yeast in a clean container.
6. Rehydration in the must is not advisable.
GRAPE VARIETY PAIRING: Cabernet Franc, Gewürztraminer, Grenache, Pinot Gris, Riesling, Viognier, Zinfandel and Gamay.
WINE STYLES: Red, rosé and white young, fresh and fruity wine with smooth tannin structure as well as fruit ciders.
AROMA: Tropical fruit and banana flavor.
ALCOHOL TOLERANCE: Up to 14%
FERMENTATION RANGE: 15-30 °C (59-86 °F)
INOCULATION RATE: 0.2-0.4g/L
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