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