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.
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.
Recommended for: Blush, residual sugar whites, nouveau, young reds, and late harvest wines
Ideal Fermentation Temperature: 59-86 F
Alcohol Tolerance: 14%
(This is a 5 gram package)
