$1.49
For fresh and fruity “Nouveau” wines. Lalvin 71B™ is a high ester producer, which gives the wines a characteristic fruity (fruit salad) aroma. It is known for the production of the ester isoamyl acetate (3-methylbutyl acetate), an ester described as having a banana and pear aroma. Hence it is useful to use in ‘neutral’ grape varieties to increase the expression of fruity characters. The cell walls of Lalvin 71B™ are also highly adsorptive of polyphenolic compounds, thus limiting the tannic structure of red wines. The combination of producing esters high in the ‘fruity’ spectrum and the ability to limit red wine tannin, colour and structure each contributes to the use of this yeast in early consumption fresh and fruity red wines. Lalvin 71B™ is a relatively high producer of glycerol, which contributes to the mouthfeel effect of this yeast.
Lalvin 71B™ also undertakes malo-ethanolic fermentation, a biochemical pathway whereby some malic acid is degraded during alcoholic fermentation. Between 20-40% of malic acid in the juice can be metabolized this way. Due to a low nitrogen demand, low H2S production and low production of SO2, this yeast is ideal to use in preservative free wines.
Species: Saccharomyces cerevisiae
Styles: White, Rose, Red such as Pinot Noir, Zinfandel and Grenache
Properties:
- Sensitive to the competitive factor K2
- Alcohol tolerance up to 14%
- Short lag phase
- Moderate fermentation rate
- Fermentation temperature range: 15°C to 30°C
- Very low urea production
- Very low requirement in assimilable nitrogen
- High requirement of survival factors in O2-deficient musts
- High amyl-ester production
- Average production of volatile acidity
- Low SO2 production
- Facilitates malolactic fermentation
It is recommend to use Go-Ferm nutrient in conjunction with Fermaid K or Fermaid O for yeast rehydration. Technical data sheets for each are below along with some quick guides. Why do you want to use both? Using an analogy… you’re car racing on an oval track and use plain gas (Go-Ferm) for the first half of the race. You’re doing good but you want a little boost to improve performance so you can win big! At the pit stop, you add octane booster (Fermaid) to your fuel and it gave you the extra boost you needed to get that big win.
Go-Ferm technical data sheet here.
Fermaid-K technical data sheet here.
For Rehydration Steps, I recommend following: Wine Yeast ReHydration MoreWine! guide written by Shea A.J. Comfort. (MoreWine! owns all rights to this guide)
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