Lalvin 71B – 5g

Name: Lalvin 71B - 5g - Cactus Craft
SKU: LALVH006
Price: 29.00 ZAR
Availability: InStock
Rating: 4.86 (7 reviews)

R29.00 incl. VAT

Lalvin 71B has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties. Lalvin 71B has the capacity to absorb polyphenolic compounds on its cellular wall which limits the tannin structure of young and fresh red wine.

Grape must be inoculated with Lalvin 71B™ will easily go through malolactic fermentation, as 20-40% of malic acid can be metabolized by this yeast strain during primary fermentation. Lalvin 71B™ is the perfect choice to create young, fresh and fruity red, rosé and white wines that are easy to drink. It is also a good choice for late-harvest wines.

Grape variety pairing
Cabernet Franc, Gewürztraminer, Grenache, Pinot Gris, Riesling, Viognier, Zinfandel and Gamay.

Wine Styles
Red, rosé and white young, fresh and fruity wine with smooth tannin structure as well as fruit ciders.

Rated 4.86 out of 5 based on 7 customer ratings

(7 customer reviews)

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Reviews 7

Oenological Properties

Short lag phase and moderately vigorous fermentation
Low relative nitrogen demand (under controlled laboratory conditions)
Low H2S production
Alcohol tolerance 14% v/v *subject to fermentation
conditions
Low SO2 production
High relative glycerol production
Fermentation temperature: 15-30 °C (59-86 °F)
Competitive killer factor: no, Lalvin 71B™ is a sensitive strain
Malolactic-bacteria compatibility: very high
Malic acid consumption: high
Medium foam producer

DOSAGE RATE: 1 x 5g sachet for 4.5 – 23L

1. Rehydrate the yeast in 50ml of water, at a temperature between 35-37°C (95-98.6°F).
2. Dissolve by gently stirring and wait for 20 minutes.
3. Add the must. The difference in temperature between the must to be inoculated and the rehydration medium should not be higher than 10°C (if necessary, acclimatize the temperature of the medium by slowly adding must).
4. The total rehydration time should not exceed 45 minutes.
5. It is crucial that a clean container is used to rehydrate the yeast.
6. Rehydration in the must is not recommended.