71B Vi-A-Dry Yeast

Item No. 71B
Isolated and selected by the INRA in Narbonne, France. Known for fermenting fruity rosé wines and semi-sweet whites because it produces long-lived aromas that result from the synthesis of relatively stable esters and higher alcohols. Softens high acid musts by partially metabolizing malic acid.
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Description

Isolated and selected by the INRA in Narbonne, France. Known for fermenting fruity rosé wines and semi-sweet whites because it produces long-lived aromas that result from the synthesis of relatively stable esters and higher alcohols. Softens high acid musts by partially metabolizing malic acid. Sensitive to competitive factors and may have difficulty competing with wild flora. Careful rehydration with Go-Ferm or Go-Ferm Protect and early inoculation will help Lalvin 71B® dominate in competitive conditions.

Specifications
Brand Lallemand
Minimum Temperature Range 10°C - 15°C
Competitive Factor Sensitive
Fermentation Speed Moderate
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