Lalvin 71B Lallemand
Lallemand
Lalvin 71B is known for the production of the so-called ‘vins nouveaux’, primeur or new wines with a tropical fruit character. The persistent aromas result from the production of relatively stable esters and higher alcohols.
Kundrecensioner
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Write a review, click HERE!Lalvin 71B is a high ester producer, which gives the wines a characteristic fruity (fruit
salad) aroma. It is known for the production of the ester isoamyl acetate (3-methylbutyl
acetate), an ester described as having a banana and pear aroma. Hence it is useful to
use in ‘neutral’ grape varieties to increase the expression of fruity characters. The cell
walls of Lalvin 71B™ are also highly adsorptive of polyphenolic compounds, thus
limiting the tannic structure of red wines.
The combination of producing esters high in the ‘fruity’ spectrum and the ability to limit
red wine tannin, colour and structure each contributes to the use of this yeast in early
consumption fresh and fruity red wines. Lalvin 71B™ is a relatively high producer of
glycerol, which contributes to the mouthfeel effect of this yeast.
Lalvin 71B also undertakes malo-ethanolic fermentation, a biochemical pathway whereby some malic acid is degraded during alcoholic fermentation. Between 20-40% of malic acid in the juice can be metabolized this way.
Due to a low nitrogen demand, low H2S production and low production of SO2, this yeast is ideal to use in preservative free wines.
Dosage 5 g/20 l for white or rosé and 5 g/14 l for red
RECOMMENDED FOR: white, red and rosé wines. aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo, etc.
| Alcohol Tolerance | ABV 14% |
| Dosage | 0,25–0,3 g / liter |
| Liquid / Dry | Dry Yeast |
| Temperature | 15 - 30°C |
| Yeast Style | Wine |
| Storage instructions | in cooler |
| Size | 5 g |
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Lallemand was founded in Montréal towards the end of the 19th
century. Fred Lallemand was a young immigrant who had left
his native Alsace after the Franco-Prussian war of 1870-1871. His
initial business in Montréal in the late 1800s involved the trading of animal fats and then he built a plant for the refining of
vegetable oils to bakers shortening. After moving the vegetable
oil refining plant to upstate New York, he returned to Montréal
and built a new plant in 1915 on Préfontaine Street. By 1921 he
was importing bakers yeast from the United States and in 1923
he started producing fresh baker’s yeast. The necessary technology was obtained from Dr. Effront (University of Brussels) who
sent his students, first Dr. de Chaunac and later Dr. Cherney, to
direct production and train new technologists. The production
of dry bakers yeast was introduced with the aid of the National
Research Council during WWII. In 1947, the second generation
of the Lallemand family sold the business to a financial group,
which, in 1952, sold it to Roland Chagnon, whose family still
owns Lallemand.
