$1.49

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%)

Microbiological Properties

  • Saccharomyces cerevisiae
  • 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
  • Technical Information

  • 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) 
  • Lalvin 71B-1122 Narbonne Wine Yeast
    $1.49