Lalvin 71B Wine Yeast (5 g)
The 71B wine making yeast strain is a rapid starter with a constant and complete fermentation between 59° and 86°F that has the ability to metabolize high amounts 20% to 40% of malic acid.
71B is used for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. It also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates. An excellent choice for blush & residual sugar whites, nouveau & young red wines. Also a good choice for late harvest wines. As a high ester producer, it gives the wine a characteristic fruity (fruit salad) aroma. It is known for the production of the ester isoamyl acetate (3-methylbutyl acetate), an ester described as having a banana and pear aroma. Hence it is useful to use in 'neutral' grape varieties to increase the expression of fruity characters. The cell walls of Lalvin 71B? are also highly adsorptive of polyphenolic compounds, thus limiting the tannic structure of red wines.