Lalvin 71B-1122 Wine Yeast – 5g (Nouveau / White / Red Wine)

Lalvin 71B-1122 gives wine a fruity, “fruit salad” aroma, with banana and pear notes. It’s ideal for fresh, fruity Nouveau-style wines, and it brings out more fruit character in neutral grape varieties.

It absorbs some of the polyphenols that give red wine its tannin, which makes it a good fit for soft, fruity reds made to drink young. Its low nitrogen demand and low production of H2S and SO2 also make it well suited to preservative-free wines.

Specifications

• Sachet size: 5g
• Best for: Nouveau-style, white, rosé and early-drinking red wines
• Dose: 25–40g per 100L, depending on the sugar content and condition of the grapes. One sachet treats roughly 12–20L.

Technical properties

• Strain: Saccharomyces cerevisiae cerevisiae
• Killer factor: sensitive (K2)
• Alcohol tolerance: up to 14%
• Fermentation temperature: 15–30°C
• Lag phase: short
• Fermentation rate: moderate
• Urea production: very low
• Nitrogen requirement: very low
• Survival factor requirement: high in oxygen-poor musts
• Amyl ester (fruity aroma) production: high
• Volatile acidity: average
• SO2 production: low
• Helps malolactic fermentation

How to use

1. Sprinkle the yeast into 5 times its weight of clean water at 40°C (25ml for a 5g sachet).
2. Leave for at least 20 minutes, stirring gently now and then to break up any clumps.
3. Add to the must.

Tips: Keep the total rehydration time under 45 minutes. Make sure the must is no more than 10°C cooler than the rehydrated yeast, so the yeast isn’t cold-shocked. Always rehydrate in a clean container, and don’t rehydrate the yeast directly in the must.

Downloads

• Technical data sheet – Lalvin 71B-1122 (PDF)
• Lalvin yeast quick reference chart (PDF)
• Lalvin red wine yeast reference chart (PDF)
• Lalvin white wine yeast reference chart (PDF)