Manufacturer: Lallemand

Lalvin 71B™ has been isolated and selected by INRA Narbonne (France), for its ability to
produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic prole of
wines fermented from neutral varieties. Lalvin 71B™ has the capacity to absorb polyphenolic
compounds on its cellular wall which limits tannin structure of young and fresh red wine.
Grape must inoculated with Lalvin 71B™ will easily go through malolactic fermentation, as
20-40% of malic acid can be metabolized by this yeast strain during primary fermentation.
Lalvin 71B™ is the perfect choice to create young, fresh and fruity red, rosé and white wines
that are easy to drink. It is also a good choice for late harvest wines.

DOSAGE: 0.2 – 0.4 g/L

Packaging: 500 g