Lalvin 71B YSEO®

Lalvin 71B® is recommended for the production of Premium wines with pronounced fruit aroma. Through the production of stable ester compounds, the wines stay alive and fresh for a long time. This strain can metabolize up to 30% of the available malic acid, thus contributing to a balanced wine style.

APPLICATIONS

Strain selected by INRA (Narbonne), found wide also used in the Italian enological reality. It is a unique yeast in the panorama of aromatic yeasts: during fermentation it produces a series of substances aromatics, in particular amyl ester (isoamyl acetate), which give the wine a marked and pleasant aroma of fresh fruit.

For this reason 71B is recommended for obtaining wines young and ready to drink and for all those varieties lacking of own aromatic substances, or without their own personality. In white wines it allows to enhance the neutral or varieties with a weak aromatic content (Trebbiano, Catarratto, Garganega, ...) giving fruity notes of apple and banana.

These characteristics are valuable for the enhancement of fresh and fragrant rosés and for obtaining red wines in which is important to enhance the expression of aromas fermentative. 71B is able to attenuate angularity and sensations excessively tannic, a solution has therefore been revealed optimal for the processing of new wines.

TYPE OF WINE

Red Wine, White Wine, Rosé Wine, High Brix Juice, Restart Stuck Ferment

TECHNICAL INFORMATION

Fermentation Speed: Moderate

Glycerol Production: High

Lag Phase: Very short

MLF Compatibility: Strongly recommended

Nitrogen Needs: Low

Alcohol Tolerance: 14 %

Volatile Acidity: Moderate

SO₂ Production: Low

Max. Temperature: 30 °C

Min. Temperature: 15 °C

H₂S 170ppm: Low

H₂S 60ppm: Low

Suitability for co-Inoculation: Very recommended

Reaction to O₂ addition: Moderate

Acetaldehyde Production: Very low