LALVIN 71B®

Please scroll down to view the available product sizes Enhances fruity characters and degrades malic acid LALVIN 71B® is known for fermenting fruity red wines, rosés, and semi-sweet whites with long-lived aromas due to the synthesis of stable esters and higher alcohols. Produces stable fruity and fl

Description

Please scroll down to view the available product sizes

Enhances fruity characters and degrades malic acid

LALVIN 71B® is known for fermenting fruity red wines, rosés, and semi-sweet whites with long-lived
aromas due to the synthesis of stable esters and higher alcohols.
  • Produces stable fruity and floral (rose) aromas
  • Softens mouthfeel by metabolizing malic acid and absorbing tannins onto the yeast cell wall
  • Has a high demand for survival factors so rehydration in GO-FERM PROTECT EVOLUTION™ or GO-FERM STEROL FLASH™ is highly recommended
  • Saccharomyces cerevisiae cerevisiae strain
  • Isolated and selected by National Research Institute for Agriculture, Food and the Environment (INRAe) in Narbonne, France
Frequently used in: Pinot gris, Riesling, Grenache, rosé, hybrid or fruity reds, cider
Alcohol Tolerance: 14%
Nitrogen Needs: LOW
Temp. Range: 59-85°F

Downloads
71B Vi-A-Dry Yeast - Allergen Statement
71B Vi-A-Dry Yeast - Food Safety Statement
71B Vi-A-Dry Yeast - Non-GMO Statement
71B Vi-A-Dry Yeast - Safety Data Sheet
71B Vi-A-Dry Yeast - Specification Sheet
71B Vi-A-Dry Yeast - Technical Data Sheet

LALVIN 71B®

Please scroll down to view the available product sizes

Enhances fruity characters and degrades malic acid

LALVIN 71B® is known for fermenting fruity red wines, rosés, and semi-sweet whites with long-lived
aromas due to the synthesis of stable esters and higher alcohols.
  • Produces stable fruity and floral (rose) aromas
  • Softens mouthfeel by metabolizing malic acid and absorbing tannins onto the yeast cell wall
  • Has a high demand for survival factors so rehydration in GO-FERM PROTECT EVOLUTION™ or GO-FERM STEROL FLASH™ is highly recommended
  • Saccharomyces cerevisiae cerevisiae strain
  • Isolated and selected by National Research Institute for Agriculture, Food and the Environment (INRAe) in Narbonne, France
Frequently used in: Pinot gris, Riesling, Grenache, rosé, hybrid or fruity reds, cider
Alcohol Tolerance: 14%
Nitrogen Needs: LOW
Temp. Range: 59-85°F

Downloads
71B Vi-A-Dry Yeast - Allergen Statement
71B Vi-A-Dry Yeast - Food Safety Statement
71B Vi-A-Dry Yeast - Non-GMO Statement
71B Vi-A-Dry Yeast - Safety Data Sheet
71B Vi-A-Dry Yeast - Specification Sheet
71B Vi-A-Dry Yeast - Technical Data Sheet