Lalvin 71B Red and White Wine Yeast
Lalvin 71B™ is a Saccharomyces cerevisiae strain renowned for its unique malic acid consumption ability. By softening the “harsh” tartness often found in cool-climate grapes or northern fruits, it produces a more balanced and approachable wine earlier in its life cycle. Technically, it is a high producer of isoamyl acetate (banana/pear) and other fruity esters, which remain stable long after fermentation is complete. This makes it ideal for Nouveau-style wines where early consumption and “aromatic punch” are the primary goals. Because it extracts very little phenol from skins, it is also highly effective for creating vibrant, easy-drinking rosés and white wines with a silky profile.
Key Benefits
- Acid Management: Naturally metabolises 20% to 30% of malic acid, softening the finished wine without chemical de-acidification.
- Ester Production: Creates intense, long-lasting tropical and “fruity-sweet” aromatics.
- Early Maturation: Produces wines that are ready to bottle and consume much sooner than those made with neutral strains.
- Low Nutrient Demand: Very reliable in a wide range of musts, though a standard nutrient additions are still recommended.
Typical Usage (Dosage)
- Commercial Applications: The standard dosage is 25g/hL. For highly acidic musts or “short-maceration” red wines, this can be increased to 40g/hL to maximize malic acid metabolism and ester production.
- Home-Brew Applications: Pitch one 5g sachet for a standard 19L (5 US Gal) or 23L (5 UK Gal) batch. It is particularly popular for Country Wines (rhubarb, gooseberry, or blackberry) and Ciders made from sharp eating apples, where acidity control is essential.
Applications
- Red Wines: Ideal for Gamay (Beaujolais style) and early-release Pinot Noir.
- White & Rosé: Perfect for Chenin Blanc, Riesling, and blush-style rosés.
- Fruit & Country Wines: The “gold standard” for high-acid fruits like rhubarb, cranberry, and plum.
- Modern Cider: Excellent for “fruit ciders” where the yeast enhances the added fruit notes.
Technical Data & Properties
- Alcohol Tolerance: 14% ABV.
- Optimal Temperature Range: 15°C – 30°C.
- Nitrogen Demand: Low.
- Competitive Factor: Sensitive (does not possess the “Killer” factor).
Storage and Handling
- Storage: Store in a cool, dry place ($<10°C$). Vacuum-sealed packs should be kept refrigerated to maintain peak viability.
- Shelf Life: 4 years from the date of manufacture.
- Handling: Rehydrate in 10 times its weight of clean, warm water (35°C – 37°C) for 20 minutes before pitching. Ensure the yeast slurry is within 10°C of the must temperature to prevent thermal shock.
Summary
Lalvin 71B™ is a game-changer for anyone dealing with high-acid harvests or fruit-based fermentations. Its ability to “chemically” balance a wine through malic acid reduction while simultaneously boosting fruity aromatics ensures a professional, polished finish that is ready for the glass in record time.
7 reviews for Lalvin 71B – 5g