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Dried yeast 71B™ - Lalvin™ - 500 g
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Professionals recommend - producers prefer!
EAN: 5708046108661
Brand:
Unit: pc
Stock qty: 1
Delivery time within Estonia for stock items approx. 3-5 working days. NOTE! Due to the rapid price increase, prices for non-stock items may change without prior notice! Standard prices with 22% VAT.
Price:
58,00 €
Lalvin 71B® Wine Yeast - Quality Choice for Home Winemaking
Lalvin 71B® is a high-quality wine yeast developed by the French Institut National de la recherche Agronomique (INRA), ideal for making white, red, and rosé wines.
Main Characteristics
- Type: Saccharomyces var. cerevisiae
- Package size: 500g
- Alcohol tolerance: up to 14%
- Dosage rate:
- White and rosé wine: 20-25 g/hl
- Red wine: 25-35 g/hl
Applications
Especially suitable for aromatic grape varieties such as:
- Riesling
- Kerner
- Müller-Thurgau
- Dornfelder
- Rondo
Advantages
- Production of stable esters and higher alcohols
- Partial malic acid conversion during fermentation
- Suitable for MLF (malolactic) fermentation
- Ensures stable aromas
Instructions for Use
- Prepare warm water (35-37°C)
- Use 10 times the amount of water compared to yeast quantity
- Mix thoroughly
- Let stand for 20 minutes
- Add to wine
Fermentation Temperature
- Working temperature: 15-30°C
- Optimal temperature: 22-28°C
Keywords: wine yeast, Lalvin 71B, wine making, home winemaking, fermentation, wine yeast usage, MLF fermentation, wine fermentation
| Weight (kg) | 0.500000 |
| High (m) | 0.125 |
| Width (m) | 0.095 |
| Length (m) | 0.065 |
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Lalvin 71B® Wine Yeast - Quality Choice for Home Winemaking Lalvin 71B® is a high-quality wine yeast developed by the French Institut National de la recherche Agronomique (INRA). It is particularly valued for making new wines (vins nouveaux), pre-processed or tropical fruit wines. Main characteristics: Ensures persistent aromas due to stable esters and higher alcohols. Reduces malic acid during fermentation. Suitable for white, red and rosé wines. Ideal for aromatic grape varieties (Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo). Technical data: Type: Saccharomyces var. cerevisiae. Package size: 5g. Dosage rate: for 20L white/rosé wine or 14L red wine. Maximum alcohol tolerance: 14%. Working temperature: 15-30°C (optimal 22-28°C). Instructions: Mix yeast with warm water (35-37°C). Use water in 10 times the amount of yeast. Let stand for 20 minutes. Add to wine.
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Lalvin EC 1118® is the award-winning "The original Prize de Mousse" champagne yeast, created for producing high-quality wines. This versatile yeast is excellent for fermenting champagne, white, red and rosé wines, as well as ciders.
Main Characteristics: Alcohol tolerance: up to 18%. Fermentation temperature range: 10-30°C. Low foaming properties. Quick clarification and compact sediment. Compatible with MLF (malolactic bacteria).
Technical Data: Package size: 125g. Dosage: 20-25g/hl. Amount treatable with one package: approximately 1500 liters.
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Lalvin EC 1118® is the award-winning "The original Prize de Mousse" champagne yeast, created for producing high-quality wines. This versatile yeast is excellent for fermenting champagne, white, red and rosé wines, as well as ciders.
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Instructions for Use: Dissolve yeast in 35-40°C water. Wait 20 minutes and stir again. Gradually add wine to equalize temperature. Ensure temperature difference doesn't exceed 5-8°C. Complete the process within 30 minutes.
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Lalvin 71B® Wine Yeast - Quality Choice for Home Winemaking Lalvin 71B® is a high-quality wine yeast developed by the French Institut National de la recherche Agronomique (INRA). It is particularly valued for making new wines (vins nouveaux), pre-processed or tropical fruit wines. Main characteristics: Ensures persistent aromas due to stable esters and higher alcohols. Reduces malic acid during fermentation. Suitable for white, red and rosé wines. Ideal for aromatic grape varieties (Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo). Technical data: Type: Saccharomyces var. cerevisiae. Package size: 5g. Dosage rate: for 20L white/rosé wine or 14L red wine. Maximum alcohol tolerance: 14%. Working temperature: 15-30°C (optimal 22-28°C). Instructions: Mix yeast with warm water (35-37°C). Use water in 10 times the amount of yeast. Let stand for 20 minutes. Add to wine.
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