This is a great all around yeast for most off-dry fruit wines. It really helps bring out the fresh fruitiness in most berry and some tree fruit wines.
71B is a strain that is used for developing fruit qualities and softens really high acid wines like black currant, raspberry and crabapples. It seems to soften the acid and brings out nice delicate fruit flavors.
Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation.
The 71B strain is a rapid starter with a constant and complete fermentation between 15 and 30C (59 and 86F) that has the ability to metabolize high amounts (20% to 40%) of malic acid.
In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites.
For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates.
Lalvin 71B-1122 Narbonne Wine Yeast 5GR 71B-1122 Origin: Narbonne Region A perfect choice for wines that will be enjoyed while young. Used extensively throughout the world for nouveau wines. Also well suited for blush wines, fruit wines, and wines where a residual sweetness is desired. This low foaming strain is a very rapid starter that will produce smoother, more aromatic wines that will mature quickly, as it limits phenol extraction and neutralizes malic acid up to about 40%. Well suited for whites, concentrates and nouveaus. Additional Information Ideal Temperature Range (F) 59-86F Attenuation (%) NA Flocculation Medium Alcohol Tolerance (%) 14% Rate of Fermentation Moderate Foam Production Low Nutrient Requirements Normal H2S Production Very Low SO2 Production Very Low Profile Wine