Lalvin 71B is a wine yeast for nouveau-style wines. It was isolated by Pr. Maugenet’s team at the INRA (National Agricultural Research Institute) in Narbonne, France. Lalvin 71B is known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile of wines. Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%).

Saccharomyces cerevisiae cerevisiae
Sensitive to the competitive factor K2
Alcohol tolerance up to 14%
Short lag phase
Moderate fermentation rate
Fermentation temperature range: 15°C 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 acidity
Low SO2 production
Facilitates malolactic fermentation