Wine Yeast: Narbonne Lalvin
Is a fast starting yeast that ferments well between 59-86 deg. F. It produces a rounder smoother more aromatic wine that tends to mature more quickly.
Used by professionals very often for blush wines and residually sweet wines. It produces a significant amount of fruity esters which makes it great for concentrate wines. One pack is good for 5 gallons of must.
Lalvin 71B® was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France. 71B® is used for making blush and semi-sweet wines with tropical fruit character. Longlived aromas are due to its production of relatively stable esters and higher alcohol levels; 71B® also softens high-acid musts by partially metabolizing malic acid. Very malolactic-bacteria compatible.