71B Yeast

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Softens high malic acid grapes

LALVIN 71B™ is known for fermenting fruity red wines, rosés, and semi-sweet whites.

• 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™ is highly recommended
Saccharomyces cerevisiae cerevisiae strain
• Isolated and selected by National Research Institute for Agriculture, Food and the Environment (INRAe) in Narbonne, France

71B Yeast - Allergen Statement
71B Yeast - Food Safety Statement
71B Yeast - Non-GMO Statement
71B Yeast - Safety Data Sheet
71B Yeast - Specification Sheet
71B Yeast - Technical Data Sheet