Lalvin - 71B-1122 Yeast x 5g
Technical Data Sheet - Lalvin 71B-1122
Lalvin 71B-1122 gives the wine a characteristic fruity (fruit salad) aroma ideal for producing fresh and fruity "Nouveau" wines. It is useful to use in 'neutral' grape varieties to increase the expression of fruity characters and for use in early consumption fresh and fruity red wines.
Lalvin - 71B-1122 Yeast x 5g (Nouveau / White Wine / Red Wine)
Lalvin 71B-1122 is a high ester producer, which gives the wine a characteristic fruity (fruit salad) aroma ideal for producing fresh and fruity "Nouveau" wines.
It is useful to use in 'neutral' grape varieties to increase the expression of fruity character. It produces esters which are described as having a banana and pear aroma.
71B-1122 is highly adsorptive of polyphenolic compounds, limiting red wine tannin which makes this a good yeast to use in early consumption fresh and fruity red wines.
This yeast is also ideal to be used in preservative free wines due to its low nitrogen demand, low H2S and low SO2 production.
Dosage
White, red and rosé winemaking: 25 to 40 g/hl
Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.
How to Use
Rehydrate Lalvin EC-1118 in 5 times its weight of potable water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
Notes:
– The total rehydration duration should never exceed 45 minutes
– Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand)
– It is essential to rehydrate the yeast in a clean container.
– Initial rehydration in must is not advisable.
Microbiological & Oenological Properties
Saccharomyces cerevisiae cerevisiae
Sensitive to the competitive factor K2
Alcohol tolerance up to 14%
Short lag phase
Moderate fermentation rate
Fermentation temperature range: 15°C to 30°C
Very low urea production
Very low requirement in assimilable nitrogen
High requirement of survival factors in O2-deficient musts
High amyl-ester production
Average production of volatile acidity
Low SO2 production
Facilitates malolactic fermentation
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Description
Technical Data Sheet - Lalvin 71B-1122
Lalvin 71B-1122 gives the wine a characteristic fruity (fruit salad) aroma ideal for producing fresh and fruity "Nouveau" wines. It is useful to use in 'neutral' grape varieties to increase the expression of fruity characters and for use in early consumption fresh and fruity red wines.
Lalvin - 71B-1122 Yeast x 5g (Nouveau / White Wine / Red Wine)
Lalvin 71B-1122 is a high ester producer, which gives the wine a characteristic fruity (fruit salad) aroma ideal for producing fresh and fruity "Nouveau" wines.
It is useful to use in 'neutral' grape varieties to increase the expression of fruity character. It produces esters which are described as having a banana and pear aroma.
71B-1122 is highly adsorptive of polyphenolic compounds, limiting red wine tannin which makes this a good yeast to use in early consumption fresh and fruity red wines.
This yeast is also ideal to be used in preservative free wines due to its low nitrogen demand, low H2S and low SO2 production.
Dosage
White, red and rosé winemaking: 25 to 40 g/hl
Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.
How to Use
Rehydrate Lalvin EC-1118 in 5 times its weight of potable water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
Notes:
– The total rehydration duration should never exceed 45 minutes
– Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand)
– It is essential to rehydrate the yeast in a clean container.
– Initial rehydration in must is not advisable.
Microbiological & Oenological Properties
Saccharomyces cerevisiae cerevisiae
Sensitive to the competitive factor K2
Alcohol tolerance up to 14%
Short lag phase
Moderate fermentation rate
Fermentation temperature range: 15°C to 30°C
Very low urea production
Very low requirement in assimilable nitrogen
High requirement of survival factors in O2-deficient musts
High amyl-ester production
Average production of volatile acidity
Low SO2 production
Facilitates malolactic fermentation
