A great strain for red and rosé wines that lend themselves to a touch of sweetness.
Also called the Beaujolais strain, Lalvin 71B is a wine yeast for nouveau-style wines. It was isolated by Pr. Maugenet’s team at the INRA (National Agricultural Research Institute) in Narbonne, France. Lalvin 71B is known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile of wines. Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%)
Sensitive to the competitive factor K2
Alcohol tolerance up to 14%
Short lag phase
Moderate fermentation rate
Range of fermentation temperatures: 15°C to 30 °C)
Very low urea production
Very low nitrogen requirement
High oxygen requirements
High amyl ester production
Average production of volatile acidity
Low sulfur dioxide production
Facilitates malolactic fermentation
Recommended dosage rate: 0.25 to 0.4 grams per litre.
Initial rehydration in must is not advisable. Rehydrate in water.
Technical Data Sheet (PDF, 1040 KB)