The 71B yeast strain is widely used by professional winemakers for various purposes due to its unique characteristics. This yeast is particularly well-suited for fermenting young wines such as vin nouveau, as well as blush and residual sugar whites. It has been proven to produce excellent results in these types of wines.
One of the key reasons why the 71B yeast is favored for young wines is its ability to produce significant esters and higher alcohols during fermentation. Esters are aromatic compounds that contribute to the fruity and floral characteristics of the wine, enhancing its aroma and flavor profile. Higher alcohols, on the other hand, can add complexity and depth to the wine, making it more enjoyable to drink.
In my personal experience as a sommelier, I have found that wines fermented with 71B yeast often exhibit a pleasant fruity aroma and a well-rounded flavor. The esters produced by this yeast can range from tropical fruit notes like pineapple and banana to more delicate floral scents like rose petals. These aromatic qualities can greatly enhance the overall drinking experience, especially for young wines that are meant to be consumed relatively soon after production.
Another advantage of using the 71B yeast is its suitability for fermenting concentrates. Concentrates are essentially grape juices that have been condensed, and they often require a specific type of yeast that can handle the higher sugar content. The 71B yeast has been proven to be highly effective in fermenting concentrates, producing wines with good balance and flavor.
Furthermore, the 71B yeast strain is known for its ability to ferment at lower temperatures, making it a great choice for winemakers who want to control the fermentation process more closely. This can be particularly beneficial when producing white wines, as lower fermentation temperatures can help preserve the delicate flavors and aromas.
The 71B yeast strain is highly versatile and suitable for a range of winemaking applications. Its ability to produce significant esters and higher alcohols makes it an excellent choice for fermenting young wines, blush wines, and residual sugar whites. Additionally, its compatibility with concentrates and its ability to ferment at lower temperatures further contribute to its popularity among winemakers.