Description
Lalvin 71B 500 g – wine yeast for fruit wine and cider
Lalvin 71B™ is a well-known yeast strain from Lallemand, valued for its ability to produce stable amyl aromas (esters). They enhance the fruity character of cider made from more neutral apple varieties. The yeast is also used for fresh, fruity red and rosé wines, including nouveau wines meant to be drunk young.
Please note: This product is only available in Norway.
71B can reduce the acidity of musts with a high malic acid content, because it metabolizes part of the malic acid. The result is a rounder and softer mouthfeel. In addition, Lalvin 71B™ can bind certain phenolic compounds in its cell wall. This limits harsh tannins and gives a more balanced cider profile.
Characteristics
- Fruity aromas through stable amyl aromas (esters)
- Reduces acidity by partially metabolizing malic acid
- Binds phenols and limits harsh tannin structure
- High glycerol and low SO2 production
- Suitable for cider, fruit wine, rosé and semi-sweet wines
Technical data
- Yeast: Saccharomyces cerevisiae
- Alcohol tolerance: 14 %
- Fermentation temperature: 15–30 °C
- Nutrient requirements: low
- Pack size: 500 g
Specifications and instructions
Frequently asked questions about Lalvin 71B
Why is 71B suited to cider from tart apples?
71B metabolizes part of the malic acid and makes the cider rounder and softer. This works well when the apples are tart.
What temperature should 71B ferment at?
Lallemand states a temperature range of 15–30 °C.
How much alcohol does 71B tolerate?
Lallemand states an alcohol tolerance of 14 %.
Where can I find dosage and instructions?
Dosage and instructions are in the Lallemand datasheet linked above.
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