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%).
MICROBIOLOGICAL AND OENOLOGICAL PROPERTIES
Saccharomyces cerevisiae cerevisiae
Sensitive to the competitive factor K2
Alcohol tolerance up to 14%
Short lag phase
Moderate fermentation rate
Fermentation temperature range: 15°C to 30°C
Very low urea production
Very low requirement in assimilable nitrogen
High requirement of survival factors in O2-deficient musts
High amyl-ester production
Average production of volatile acidity
Low SO2 production
Facilitates malolactic fermentation
White, Red and Rose winemaking: 25 to 40 gr/hl
Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.
HOW TO USE
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.
– 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.