Dried wine yeast 71B™ - Lalvin™ - 5 g
Lalvin 71B® was selected by the Institut National de la recherche Agronomique (INRA) in Narbonne, France. This yeast is known for the production of the so-called ‘vins nouveaux’, primeur or new wines with a tropical fruit character. The persistent aromas result from the production of relatively stable esters and higher alcohols. Lalvin 71B® is also characterised by the partial conversion of malic acids into alcohol and CO2 during fermentation.
suitable for white, red and rosé wines
reduced malic acid
MLF (malo) is recommended
recommended for aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo, etc.
Saccharomyces var. cerevisiae
5 g package
dosage 5 g/20 l for white or rosé and 5 g/14 l for red
PU: pack with 5 g
