Origin: Selected in Narbonne, France at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wines that would remain long after fermentation. Properties and applications The 71B strain is a rapid starter with a constant and complete fermentation between 59° and 86°F (15° and 30°C) that has the ability to metabolize high amounts (20% - 40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time of the wine is further decreased. The 71B strain is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes naturally high in acid, the partial metabolism of malic acid helps soften the wine. This yeast also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates.
Recommended for: blush, residual sugar whites, nouveau, young reds, and late harvest wines.
Optimum Fermentation Temperature: 59°-86° F (15°-30° C)
Alcohol Tolerance: 14%
Moderate Nutritional Requirements: Low
Suggested Wine: Blush, Juice from Concentrates, Nouveau, Whites, Young Reds