Dry wine yeast selected at the INRA Institute, Narbonne, France. Lalvin 71B are capable of reducing malic acid by 20-40% during fermentation. With them, we get rounded, soft and delicate wines with excellent aromas.
We use them for all white wine varieties as well as for young red wines that go quickly to the market.
BASIC PREPARATION INSTRUCTIONS: When mixing, shake the yeast into 10 times the amount, preferably with food to protect the yeast, enriched warm water (35-40 C) or a mixture of water and must. Leave to soak for 15-20 minutes, then add this mixture to must, mash or mash and mix well. Sulfurization must be carried out before the addition of yeast (max. 100 mg/L total SO2). For direct addition without irrigation, the required amount should be increased by 50%.
ADVANCED INSTRUCTIONS AND ADVICE ON THE PROPER PREPARATION OF THE YEAST PLUG FOR HEALTHY AND STRONG ALCOHOLIC FERMENTATION CAN BE FOUND ON OUR BLOG - PROPER YEAST PREPARATION BEFORE FERMENTATION (REHYDRATION)
STORAGE: Store in a cool place (up to 10 C). The contents of the opened package must be used in full.
