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Wine Yeast Lalvin 71B 5g aromatic. Best before 01.2026
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Professionals recommend - producers prefer!
EAN: 067031000126
Brand:
Unit: pc
Stock qty: 42
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:
4,90 €
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
Keywords: wine yeast, Lalvin 71B, home winemaking, fruit wine, malic acid reducer, fermentation, wine chemistry, wine yeast dosing method
| 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), 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
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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).
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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).
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