Lalvin 71B-1122

Lalvin 71B™ Wine Yeast — Fruity and “Nouveau” Styles

Isolated and selected by INRA Narbonne (France) for its ability to produce a high level of esters (isoamyl ester), reinforcing the aromatic profile of wines fermented from neutral varieties. Lalvin 71B™ absorbs polyphenolic compounds on its cellular wall, limiting tannin structure in young and fresh red wines. Can metabolize 20–40% of malic acid during primary fermentation, reducing the need for malolactic fermentation. The perfect choice for young, fresh, and fruity reds, rosés, and whites — and an excellent choice for late harvest wines and fruit ciders.

Flavor Profile

Tropical fruit, strawberry, and banana — high ester production with smooth tannin structure and a fresh, easy-drinking character.

Best Suited For

Cabernet Franc, Gewürztraminer, Grenache, Pinot Gris, Riesling, Viognier, Zinfandel, Gamay, and fruit ciders.

Key Specs

• Style: Young, fresh, and fruity red, rosé, and white wines; late harvest wines; fruit ciders
• Fermentation temp: 59–86°F (15–30°C)
• Alcohol tolerance: Up to 14%
  
• Malic acid consumption: High
• SO₂ production: Low
• Flocculation: Low (sensitive strain — not a killer yeast)