Bring out the best in soft, aromatic wines — Lalvin 71B metabolizes malic acid naturally, giving rosés and fruit-forward whites a rounder, fruitier character.
Lalvin 71B is a unique wine yeast strain that partially metabolizes malic acid during fermentation — similar to a partial malolactic conversion — which softens a wine's perceived acidity and enhances its fruit character. Particularly suited for rosé wines, semi-sweet whites, Nouveau-style reds, and high-acid fruit wines where a softer mouthfeel is desirable. It also enhances aromatic complexity, producing more esters than neutral strains.
- Strain: Saccharomyces cerevisiae 71B-1122
- Weight: 5 g
- Alcohol tolerance: up to 14%
- Temperature range: 15–30°C
- Character: fruity, aromatic, acid-softening
- Best for: rosé, semi-sweet white, Nouveau red, fruit wine
Winemaker's Tip: 71B is an excellent choice for Ontario Baco Noir and fruit-based wines where malic acid tends to be high — it rounds out the acidity naturally without requiring a separate MLF process.
See also: Lalvin EC-1118 for neutral, high-tolerance applications and Lalvin K1-V1116 for fruit-forward intensity.