Lalvin 71B™ has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties. Lalvin 71B™ has the capacity to absorb polyphenolic compounds on its cellular wall which limits tannin structure of young and fresh red wine.

Grape must inoculated with Lalvin 71B™ will easily go through malolactic fermentation, as 20-40% of malic acid can be metabolized by this yeast strain during primary fermentation. Lalvin 71B™ is the perfect choice to create young, fresh and fruity red, rosé and white wines that are easy to drink. It is also a good choice for late harvest wines.

Lalvin 71B™ is widely used in Modern Mead Making and can also be used to ferment Hard Seltzers and other sugar based beverages.

Pack Size:

500g Bricks

GRAPE VARIETY PAIRING

Cabernet Franc, Gewürztraminer, Grenache, Pinot Gris, Riesling, Viognier, Zinfandel and Gamay

WINE STYLES

Red, rosé and white young, fresh and fruity wine with smooth tannin structure as well as fruit ciders

AROMA

Tropical fruit and banana flavor.

ALCOHOL TOLERANCE

Up to 14%

FERMENTATION RANGE

15-30 °C (59-86 °F)

INOCULATION RATE

0.2-0.4g/L

Microbiological Properties:

Saccharomyces cerevisiae var. cerevisiae
Typical analysis (in compliance with OIV codex):
Viable yeast > 1010 CFU/g
Dry matter > 92 %

Oenological Properties:

Short lag phase and moderately vigorous fermentation
Low relative nitrogen demand (under controlled laboratory conditions)
Low HS production
Alcohol tolerance 14% v/v *subject to fermentation conditions
Low H2S production
High relative glycerol production
Fermentation temperature: 15-30 °C (59-86 °F)
Competitive killer factor: no, Lalvin 71B™ is a sensitive strain
Malolactic-bacteria compatibility: very high
Malic acid consumption: high
Medium foam producer

Usage:

DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L
1. Rehydrate the yeast in 50ml of water, at a temperature between
35-37°C (95-98.6°F).
2. Dissolve by gently stirring and wait for 20 minutes.
3. Add the must. The difference in temperature between the must
to be inoculated and the rehydration medium should not be
higher than 10°C (if necessary, acclimatize the temperature of
the medium by slowly adding must).
4. The total rehydration time should not exceed 45 minutes.
5. It is crucial that a clean container is used to rehydrate the yeast.
6. Rehydration in must is not recommended.

Packaging and Storage:

Available in 500g nitrogen flushed sachets to maintain optimal yeast viability.
It is recommended to store Lalvin 71B™ yeast in dry conditions, between 4 and 15°C, for optimal viability and product performance. It is however not detrimental for the product to remain at room temperature for shorts periods of time, such as during transport.
The yeast will rapidly lose activity after exposure to air.

Technical Data Sheet: LALVIN 71B™

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