71B Yeast

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Softens high malic acid grapes

Lalvin 71B™ is known for fermenting fruity rosé wines and semi-sweet whites. It sythesizes relatively stable esters and  higher alcohols resulting in long-lived aromas. Respects rosé wine color. 

Softens high acid musts by partially metabolizing malic acid. 

Sensitive to competitive factors and may have difficulty competing  with wild microflora. Careful rehydration with Go-Ferm Protect Evolution™ and early inoculation will help 71B  dominate in competitive conditions.

This strain was isolated and selected by the INRA (National Agricultural Research Institute) in Narbonne, France.

Downloads
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