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Lalvin 71B® | Dry Wine Yeast

    Description

    • 71B is the perfect choice for winemakers looking to craft aromatic, fruit-forward wines with softened acidity and a clean finish
    • Whether producing a vibrant Nouveau red, a crisp rosé, or a juicy fruit wine, 71B ensures enhanced aromatics and balanced mouthfeel every time
    • Enhanced fruit character and softened acidity for young, fruity wines

    71B is a specialty wine yeast strain selected for its exceptional ability to produce fresh, aromatic wines with enhanced fruit character and softened acidity. Originally developed for Nouveau-style wines, 71B is particularly well-suited for early-drinking reds, rosés, and fruit wines where the preservation of bright, fruit-forward notes is desired. This strain is also known for its partial metabolism of malic acid, resulting in wines with a softer, rounder mouthfeel.

    • Enhanced Fruit Aromatics: Boosts expressions of strawberry, raspberry, cherry, and tropical fruit.
    • Acid Reduction: Partially metabolizes malic acid, creating a softer, smoother mouthfeel.
    • Alcohol Tolerance: Effective up to 14% ABV, maintaining stability during fermentation.
    • Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), ensuring versatility across wine styles.
    • Medium Flocculation: Settles well post-fermentation, contributing to clarity and stability.
    • Low SO₂ Production: Minimizes the risk of sulfurous off-flavors.

    Applications:

    • Nouveau Reds: Enhances bright red fruit characteristics while softening acidity.
    • Rosé Wines: Promotes fresh berry notes and a clean, vibrant finish.
    • Fruit Wines & Country Wines: Perfect for apple, peach, and berry wines with bright, aromatic expression.
    • Early-Drinking Reds: Ideal for Gamay, Pinot Noir, and light Merlot intended for youthful consumption.

    Flavor Profile:

    • Bright Red Fruits: Emphasizes strawberry, raspberry, and cherry flavors.
    • Tropical Hints: Subtle expressions of pineapple and passion fruit.
    • Softened Acidity: Reduces harsh malic acid for a smoother palate.
    • Clean Aromatics: Low SO₂ production preserves fresh fruit notes without masking flavors.

    Guidelines:

    • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
    • Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
    • Nutrient Addition: Supplement with yeast nutrient to optimize fermentation, particularly in low-nitrogen musts.
    • Fermentation Temperature: Maintain between 59°F and 82°F to maximize aromatic expression and smooth acidity.
    • Aging Potential: Best for early-drinking wines; recommended consumption within 1–2 years for optimal freshness.

    Download the PDF

    Download the PDF

    Lalvin 71B® | Dry Wine Yeast

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      SKU: DYW50

      $1.79

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        Description

        • 71B is the perfect choice for winemakers looking to craft aromatic, fruit-forward wines with softened acidity and a clean finish
        • Whether producing a vibrant Nouveau red, a crisp rosé, or a juicy fruit wine, 71B ensures enhanced aromatics and balanced mouthfeel every time
        • Enhanced fruit character and softened acidity for young, fruity wines

        71B is a specialty wine yeast strain selected for its exceptional ability to produce fresh, aromatic wines with enhanced fruit character and softened acidity. Originally developed for Nouveau-style wines, 71B is particularly well-suited for early-drinking reds, rosés, and fruit wines where the preservation of bright, fruit-forward notes is desired. This strain is also known for its partial metabolism of malic acid, resulting in wines with a softer, rounder mouthfeel.

        • Enhanced Fruit Aromatics: Boosts expressions of strawberry, raspberry, cherry, and tropical fruit.
        • Acid Reduction: Partially metabolizes malic acid, creating a softer, smoother mouthfeel.
        • Alcohol Tolerance: Effective up to 14% ABV, maintaining stability during fermentation.
        • Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), ensuring versatility across wine styles.
        • Medium Flocculation: Settles well post-fermentation, contributing to clarity and stability.
        • Low SO₂ Production: Minimizes the risk of sulfurous off-flavors.

        Applications:

        • Nouveau Reds: Enhances bright red fruit characteristics while softening acidity.
        • Rosé Wines: Promotes fresh berry notes and a clean, vibrant finish.
        • Fruit Wines & Country Wines: Perfect for apple, peach, and berry wines with bright, aromatic expression.
        • Early-Drinking Reds: Ideal for Gamay, Pinot Noir, and light Merlot intended for youthful consumption.

        Flavor Profile:

        • Bright Red Fruits: Emphasizes strawberry, raspberry, and cherry flavors.
        • Tropical Hints: Subtle expressions of pineapple and passion fruit.
        • Softened Acidity: Reduces harsh malic acid for a smoother palate.
        • Clean Aromatics: Low SO₂ production preserves fresh fruit notes without masking flavors.

        Guidelines:

        • Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
        • Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
        • Nutrient Addition: Supplement with yeast nutrient to optimize fermentation, particularly in low-nitrogen musts.
        • Fermentation Temperature: Maintain between 59°F and 82°F to maximize aromatic expression and smooth acidity.
        • Aging Potential: Best for early-drinking wines; recommended consumption within 1–2 years for optimal freshness.

        Download the PDF

        Download the PDF

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