Lalvin 71B® | Dry Wine Yeast

• 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.

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