LALVIN 71B-1122 ACTIVE FREEZE-DRIED WINE YEAST

Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet.  The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation.

 

The 71B strain is a rapid starter with a constant and complete fermentation between 59F-86F degrees (15C-30C) that has the ability to metabolize high amounts (20% to 40%) of malic acid.  In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. 

 

The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites.  For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine.  The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates.

 

An excellent choice for blush and residual sugar whites, nouveau and young red wines.  Also a good choice for late harvest wines.

Shipping: 

I'll ship anywhere in the US and your items will ship out within 24 hours of receiving payment.  Thank you very much and have a wonderful day.

...................................... Premium Yeast for Premium Wines Some of the world’s best winemakers trust Lalvin dry yeast to bring out the best in their wines.  Through a specialized manufacturing process, Lalvin yeast is brought to peak condition  for use in winemaking applications, then quickly stabilized by removing most of the moisture content. This allows Lalvin dry yeast to stay active through storage  until it is rehydrated and pitched, ready to start the fermentation process.

...................................... Click on each sachet for more information. These pages contain Acrobat files. To download Acrobat Reader, please click here.

Here is a table showing the characteristics of each strain.  Choose the one that suits your needs.

	RC 212	ICV D-47	71B-1122	ICV K1V-1116	EC-1118
DRY WHITES	*	****	**	***	***
BLUSH OR R.S. WHITES	*	****	****	**	**
NOUVEAU	*	*	****	**	**
YOUNG REDS	****	*	****	**	**
AGED REDS	****	*	**	***	***
CHAMPAGNE BASE	*	*	*	**	****
SECONDARY FERMENT	*	*	*	*	****
STUCK FERMENTATIONS	*	*	*	***	****
LATE HARVEST	*	*	***	***	****
SENSORY EFFECT	E.V.C.	E.V.C.	ESTERS	NEUTRAL	NEUTRAL
TEMP. RANGE (CELCIUS)	20°- 30°	15°- 20°	15°- 30°	10°- 35°	10°- 30°
FERMENTATION SPEED	MODERATE	MODERATE	MODERATE	MODERATE	VERY FAST
ALCOHOL TOLERANCE (% /VOL.)	16%	14%	14%	18%	18%
NUTRITIONAL REQUIREMENTS	HIGH	LOW	LOW	LOW	LOW
**** STRONGEST RECOMMENDATION – E.V.C.: ENHANCES VARIETAL CHARACTER