LALVIN 71B - 5g Dried Yeast

LALVIN 71B – 5g Dried Yeast

£1.41

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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

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Description

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%).

TERROIR SELECTION

Beaujolais

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

DOSAGE

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.

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.

Lallemand Wine

There are many factors that contribute to the making of a great wine. From the regional origin of the grapes to the fermentation & ageing conditions of the finished wine, there are a lot of variables and few constants in the world of wine making. If there is one area of consistency that a winemaker must have, it is in the quality of their yeast.

Lalvin® yeast by Lallemand is trusted by some of the world’s best-known professional winemakers to give them the performance they need time after time, and that same reliability is found in our Lalvin® yeast and bacteria strains for the home winemaker. Every Lalvin® product goes through rigorous scientific testing at each phase of production, guaranteeing the same high quality results with every batch. We offer a variety of strains that compliment a full range of wine making styles, giving you the characteristics you are looking for with the unmatched ease-of-use that only active dry yeast can provide.

Make sure your next great wine starts with great yeast.

Choose Lalvin® From Lallemand

Additional information

Weight 0.01 kg
Country of Origin AT
HS Code 2102101090

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