Lalvin 71B-1122 Yeast
5g sachet of Lalvin 71B-1122 Yeast
A rapid starting and constant fermenting semi-dry white wine yeast that will enhance fruit flavors and add fruity esters, ideal for fermenting with neutral grapes or concentrates. Limits phenol extraction and may neutralize up to 40% of malic acid producing a smooth and rounded "nouveau" wines that will mature quickly. A low foaming strain. Whites, roses, nouveaus and concentrates. Also known as the "Narbonne" strain. 59-89Â° F (15-Â° 30C) Alcohol Tolerance: 14%.
The 71B strain is a rapid starter with a constant and complete fermentation between 15Â° and 30Â°C (59Â° and 86Â°F) that has the ability to metabolize high amounts (20% to 40%) of malic acid.Â Â Â Â
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.Â Â Â Â
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..
White, Red and Rose winemaking: 25 to 40 g/hl
Rehydrate 71B in 5 times its weight of potable water at 40Â°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
- The total rehydration duration should never exceed 45 minutes
- Avoid cold shocking the yeast. The temperature drop between the must to be inoculated and the rehydration medium should never be >10Â°c
- It is essential to rehydrate the yeast in a clean container.
- Initial rehydration in must is not advisable