Lalvin
Wine Yeast, 71B
|
|
|
Lalvin
Wine Yeast, 71B (6753) |
Use for producing wines with a fruity aroma.
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 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 & residual sugar whites, nouveau & young red wines. Also a good choice for late harvest wines.
- Starting Speed: Very Quick
- Fermenting Speed: Fast
- Temperature Range: 15-30°C
- Alcohol Tolerance: 14%
- Nutrient Requirement: Low
- Metabolizes malic acid upto 20-30%
- Dosage: 5g in 12.5-25 litres
|
|
Net Weight: 5 g |
|
|
|
|
|
|
See full listing
More Products:
|
|
|
