Lalvin 71B (YSEO) Yeast (500g)

Lalvin 71B‚is a high ester producer, which gives the wines a characteristic fruity (fruit salad) aroma. It is known for the production of the ester isoamyl acetate (methyl butyl acetate), an ester described as having a banana and pear aroma. Hence it is useful to use in neutral grape varieties to increase the expression of fruity characters. The cell walls of Lalvin 71B‚are also highly adsorptive of polyphenolic compounds, thus limiting the tannic structure of red wines. Lalvin 71B‚also undertakes methanolic fermentation, a biochemical pathway whereby some malic acid is degraded during alcoholic fermentation. Between 240% of malic acid in the juice can be metabolized this way. Due to a low nitrogen demand, low H2S production and low production of SO2, this yeast is ideal to use in preservative free wines. Red Wine White Wine Rose Wine High Brix Juice Restart Stuck Ferment