Lalvin 71B-1122

The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation. It also metabolizes 20-40% of the malic acid, making it a good choice for high acid juices.
Temp range: 59 – 86?F (15? to 30?C)
Alcohol Tolerance to 14%
The 71B 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 in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohol, making it an excellent choice for fermenting concentrates.