Lalvin 71B-1122 (Narbonne) Dry Yeast, 5 g sachet
Excellent for Mead, Cider, Cyser, Fruit Wines and Fruited Meads and Ciders, Blush and Residual Sugar Wines, Noveau and Young Red Wines.
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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.
Oenological properties and applications
The 71B strain is a rapid starter with a constant and complete fermentation between 15° and 30°C (59° and 86°F) 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 n