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Description

Saccharomyces cerevisiae cerevisiae Sensitive to the competitive factor K2 Alcohol tolerance up to 14% Short lag phase Moderate fermentation rate Fermentation temperature range: 15 to 30°C Very low urea production.
Very low requirement in assimilable nitrogen High requirement of survival factors in O2-deficient musts High amyl-ester production Average production of volatile Low SO2 production Facilitates malolactic fermentation.
Rehydrate 71B in 5 times its weight of water at 40°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 >10°C (if any doubt, please contact your supplier or Lallemand).
IT IS ESSENTIAL TO REHYDRATE THE YEAST IN A CLEAN CONTAINER. - INITIAL REHYDRATION IN MUST IS NOT ADVISABLE..

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 15° and 30°C (59° and 86°F) that has the ability to ze high as (20% to 40%) of malic . 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 , the partial sm of malic 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.

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10 packs Lalvin Wine Yeast (71B-1122 Wine Yeast)

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