Lalvin 71B™
Lalvin 71B™ Fruity and Nouveau Styles 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.
Quick facts
| Wine styles | Red, rosé and white young, fresh and fruity wine with smooth tannin structure as well as fruit ciders |
|---|---|
| Temperature range | 15 - 30°C (59 - 86°F) |
| Aroma | Tropical fruit and banana flavor |
| Alcohol tolerance | Up to 15% |
Benefits
- Produces stable esters which enhances the aromatic complexity
- Adsorbs polyphenolic compounds, effectively reducing harsh tannins for softer, more approachable young red wines
- Metabolizes 20–40% of malic acid during primary fermentation
- Ideal for fresh, fruity wines and fruit ciders
More information
GMO-free and gluten-free
FAQ
Lalvin 71B™ pairs exceptionally well with a variety of grape including Cabernet Franc, Gewürztraminer, Grenache, Pinot Gris, Riesling, Viognier, Zinfandel, Muscaris, and Gamay. Its ability to soften acidity and contribute to fruity esters makes it versatile for both white and red wines from these varietals.
Yes, Lalvin 71B™ yeast is an excellent choice for cider. This popular yeast strain is valued for its ability to partially metabolize malic acid, which helps to soften the acidity in fruit-based fermentations, when you are trying to avoid malolactic fermentation. Additionally, Lalvin 71B™ brings desirable characteristic esters, enhancing the fruity aroma and flavor profile of your finished cider.
While Lalvin 71B™ can technically ferment mead, we suggest the strains below:
- Lalvin K1V-1116™: excellent for clean, crisp meads and showcasing honey varietals.
- Lalvin EC-1118™: a robust choice for complete fermentation, especially with higher gravity meads.
- Lalvin QA23™: ideal for lighter, aromatic meads, promoting citrus and passionfruit notes.
What is the recommended pitching rate? Answer = The dosage rate is 0.2-0.4g/L, so 1 sachet of 5g is good for a volume of 12.5 to 25L, or 3.3 to 6.6 US gallons.
Related products
Lalvin QA23™ was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with Viticultural Commission of Vinhos Verdes region.
Lalvin EC1118™ has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.
Lalvin ICV K1-V1116™ was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. It is one of the most floral ester-producing yeasts.
Lalvin D47™ has been isolated in France in the Côtes-du-Rhône area by the ICV (Institut Coopératif du Vin) to produce full-bodied barrel-fermented Chardonnay and other white varietal grapes.