Softens high malic acid grapes
Lalvin 71B™ is known for fermenting fruity rosé wines and semi-sweet whites. It sythesizes relatively stable esters and higher alcohols resulting in long-lived aromas. Respects rosé wine color.
Softens high acid musts by partially metabolizing malic acid.
Sensitive to competitive factors and may have difficulty competing with wild microflora. Careful rehydration with Go-Ferm Protect Evolution™ and early inoculation will help 71B dominate in competitive conditions.
This strain was isolated and selected by the INRA (National Agricultural Research Institute) in Narbonne, France.