Lalvin 71B is a highly versatile wine yeast strain that is known for its fast fermentation and ability to produce round, smooth wines with a pleasant aroma. One of the key aspects that winemakers consider when selecting a yeast strain is its alcohol tolerance. In the case of Lalvin 71B, it has an alcohol tolerance of 14%.
Alcohol tolerance refers to the maximum level of alcohol that a yeast strain can withstand before it becomes stressed or inhibited in its fermentation activity. In the case of Lalvin 71B, it can comfortably ferment a must with an alcohol content of up to 14%. This makes it suitable for a wide range of wine styles, including blush and residual sugar white wines.
The advantage of using Lalvin 71B lies in its ability to produce wines that mature quickly. This is particularly beneficial for winemakers who are looking for a shorter turnaround time. With proper yeast handling, good aeration, and staggered nutrient additions, fermentation can be completed in as little as two weeks.
When using Lalvin 71B, it is important to maintain an optimal fermentation temperature. The recommended range is between 71.6 – 82.4 °F (22 – 28 °C), with a minimum starting temperature of 60.8 °F (16 °C). It is advisable to stir the yeast into a 10:1 must/water mixture at 95 – 104 °F (35 – 40 °C) before adding it to the must. This helps ensure a smooth and efficient fermentation process.
Lalvin 71B is particularly well-suited for producing young, fresh, and fruity red, rosé, and white wines. Its ability to enhance the aromatic profile of the wine makes it a popular choice for winemakers aiming to create wines that are easy to drink and enjoy.
In addition, Lalvin 71B is also a good choice for late harvest wines. Late harvest wines are made from grapes that have been left on the vine longer, allowing them to develop higher sugar levels. The 71B yeast strain can effectively ferment these high-sugar musts and produce well-balanced late harvest wines.
It is worth noting that Lalvin 71B is a wine yeast and will ferment the must to dryness if left to its own devices. If a sweeter wine is desired, it is recommended to let the fermentation complete and then back-sweeten the wine to taste.
Lalvin 71B is a highly versatile wine yeast strain with an alcohol tolerance of 14%. It is known for its fast fermentation and ability to produce round, smooth wines with a pleasant aroma. Whether you are looking to create a young, fresh, and fruity wine or a late harvest wine, Lalvin 71B can be a reliable choice for winemakers.
What Is The Alcohol Tolerance Of 71B?
The alcohol tolerance of 71B is 14%. This means that this particular strain of yeast can handle a higher alcohol content in the wine fermentation process compared to other strains. It is important to note that the alcohol tolerance of yeast can greatly impact the final product of the wine. If the alcohol content exceeds the yeast's tolerance, it can result in stuck fermentation or off-flavors in the wine. Therefore, using a yeast strain like 71B with a higher alcohol tolerance can be beneficial when making wines with a higher alcohol content.
What Temperature Does Lalvin 71B Ferment At?
Lalvin 71B yeast, also known as Lalvin 71B YSEO yeast, is commonly used in winemaking and has specific fermentation temperature requirements. To ensure optimal fermentation, it is recommended to stir Lalvin 71B yeast into a 10:1 must/water mixture at a temperature range of 95 – 104 °F (35 – 40 °C). After approximately 15 minutes, the mixture should be stirred again before adding it to the must.
During fermentation, Lalvin 71B yeast performs best within a temperature range of 71.6 – 82.4 °F (22 – 28 °C). This temperature range allows for efficient fermentation and the production of desired flavors and aromas in the wine. It is important to note that the minimum starting temperature for fermentation using Lalvin 71B yeast is 60.8 °F (16 °C).
Lalvin 71B yeast should be initially stirred into a must/water mixture at 95 – 104 °F (35 – 40 °C), stirred again after 15 minutes, and then added to the must. The ideal fermentation temperature range is 71.6 – 82.4 °F (22 – 28 °C), with a minimum starting temperature of 60.8 °F (16 °C).
What Is Lalvin 71B Used For?
Lalvin 71B™ is a specific strain of yeast that is commonly used in winemaking to produce young, fresh, and fruity red, rosé, and white wines. This particular yeast is known for its ability to enhance and preserve the fruity aromas and flavors in the final wine product.
Here are some key points about Lalvin 71B™:
– It is a popular choice for winemakers looking to create wines that are easy to drink and appeal to a wide range of palates.
– Lalvin 71B™ is often used in the production of young wines that are meant to be consumed relatively soon after bottling.
– This yeast strain is also well-suited for making rosé wines, which require a delicate balance of fruitiness and acidity.
– Additionally, Lalvin 71B™ can be used to produce white wines that are crisp, refreshing, and showcase the natural fruit characteristics of the grapes used.
– It is important to note that Lalvin 71B™ is not typically recommended for wines that require extended aging or for wines that require a higher alcohol content.
– However, it can be a good choice for making late harvest wines, which are made from grapes that have been left on the vine longer to develop higher sugar levels.
Lalvin 71B™ is a versatile yeast strain that is commonly used to create young, fresh, and fruity red, rosé, and white wines. Its ability to enhance and preserve fruit aromas and flavors makes it an excellent choice for winemakers looking to produce easy-drinking wines that can be enjoyed soon after bottling.
Conclusion
Lalvin 71B yeast strain is a highly versatile and efficient choice for winemaking, particularly for producing round, smooth, and aromatic wines that mature quickly. One of its notable characteristics is its alcohol tolerance, which is up to 14%. This means that it can effectively ferment a wide range of musts and produce wines with a higher alcohol content.
The 71B yeast strain is known for its fast fermentation process, allowing winemakers to achieve desired results in a relatively short period of time. With proper yeast handling, aeration, and staggered nutrient additions, fermentation can be completed in as little as two weeks. However, it's important to note that this timeframe may not result in a completely clear and bright wine, but rather a finished fermentation.
It is worth mentioning that Lalvin 71B yeast is a wine yeast and will ferment dry if left to its own devices. If a sweeter wine is desired, it is recommended to let the fermentation finish and then backsweeten the wine to taste.
To ensure optimal fermentation, Lalvin 71B yeast should be stirred into a mixture of must and water at a temperature of 95 – 104 °F (35 – 40 °C). The fermentation temperature should be maintained between 71.6 – 82.4 °F (22 – 28 °C), with a minimum starting temperature of 60.8 °F (16 °C).
Lalvin 71B yeast is an excellent choice for creating young, fresh, and fruity red, rosé, and white wines that are easy to drink. It is also well-suited for late harvest wines. Its alcohol tolerance and fast fermentation make it a reliable and efficient option for winemakers looking to produce high-quality wines in a shorter time frame.
