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Euroyeast by Nordisk SelvForsyning
Lalvin 71B-1122 Wine Yeast – For Wine, Fruit Wine & Cider
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  • Lalvin 71B-1122 Wine Yeast – For Wine, Fruit Wine & Cider
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  • Lalvin 71B-1122 Wine Yeast – For Wine, Fruit Wine & Cider
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  • Lalvin 71B-1122 Wine Yeast – For Wine, Fruit Wine & Cider

Lalvin 71B-1122 Wine Yeast – For Wine, Fruit Wine & Cider

Price from 3,00 EUR

Lalvin 71B Wine Yeast for Cider, White Wine, Fruit Wine, Rosé, Mead and Sparkling Wine – Reduces Malic Acid

Yeast strain: Saccharomyces cerevisiae

Lalvin 71B Wine, Cider and Mead Yeast – Fermentation Characteristics

  • Particularly suitable for cider, mead, white wine, red wine, rosé wine, fruit wine and semi-sweet wine
  • Enhances varietal character and fresh fruit expression in the finished aroma profile
  • Produces high levels of glycerol, contributing to a rounder mouthfeel and fuller character
  • Low nitrogen requirement, low H2S production and low SO2 production
  • Lalvin 71B® starts fermentation rapidly and provides reliable, stable fermentation performance
  • Recommended fermentation temperature: 15–30 °C
  • Alcohol tolerance: up to 14%
  • Sensory profile: intense fruity aromas
  • Ideal for high-acid musts, as Lalvin 71B performs malo-ethanolic fermentation and can convert 20–40% of the malic acid in the must into alcohol, resulting in a softer and more balanced wine or cider. :contentReference[oaicite:0]{index=0}
  • Looking for a yeast that reduces even more malic acid? View Lalvin C here.
 

Lalvin 71B Rehydration and Yeast Nutrition

 

For reliable fermentation, Lallemand recommends rehydrating Lalvin 71B with a Go-Ferm product and supporting fermentation with a Fermaid yeast nutrient. :contentReference[oaicite:1]{index=1}

Step-by-Step Rehydration

1. Prepare your chosen Go-Ferm product according to its instructions.
2. Add Lalvin 71B at 35–40 °C and leave for 20 minutes.
3. Gradually acclimatise the yeast to the must. The temperature difference should not exceed 10 °C.
4. Add the yeast to the fermenter within 30 minutes.
5. Add the first Fermaid dose at the start of fermentation.
6. Add the second Fermaid dose after approximately one-third of the sugar has been consumed.

Dosage

Lalvin 71B: 25 g per 100 litres of must
Dose Go-Ferm and Fermaid products according to the instructions supplied with each product.

Select the desired quantity of Lalvin 71B-1122 in grams when placing your order.

Choose variant

Lalvin 71B-1122 YSEO Wine Yeast for Cider, Fruit Wine, White Wine, Rosé, Mead and Sparkling Wine – Reduces Malic Acid

 

Yeast strain: Saccharomyces cerevisiae 

 

Lallemand YSEO® Yeasts for Reliable Fermentation and Sensory Quality

Lallemand developed YSEO®, which stands for "Yeast Security and Sensory Optimization". 

Yeast strains classified under Lallemand’s YSEO® trademark offer the following characteristics:

  • Improved fermentation reliability and a reduced risk of fermentation faults
  • Improved yeast resilience and adaptation under demanding fermentation conditions
  • Improved uptake of essential micronutrients and vitamins by the yeast cells
  • Improved ability of the rehydrated yeast to become rapidly and effectively established in the must, supporting a more reliable fermentation
  • Rapid fermentation onset after inoculation
  • Reduced production of H2S, volatile acidity and SO2 during fermentation, supporting maximum sensory quality in the finished wine

Lalvin 71B-1122 YSEO Yeast for Cider, Wine, Mead and Fruit Wine

  • Particularly suitable for cider, mead, white wine, red wine, rosé, semi-sweet wine and fruity wines, as well as wines and musts with high acidity
  • Enhances varietal character and fresh fruit expression in the finished aroma profile
  • Can convert between 20–40% of the malic acid in the must into alcohol
  • Produces high levels of glycerol, contributing to a rounder mouthfeel and fuller character
  • Low nitrogen requirement
  • Low H2S production
  • Low SO2 production
  • Lalvin 71B® starts rapidly and provides reliable, stable fermentation performance
  • Recommended fermentation temperature: 15–30 °C
  • Alcohol tolerance: up to 14%
  • Sensory profile: intense aromas with a pronounced fruity character

 

Lalvin 71B-1122 for Reducing Acidity in Cider, Fruit Wine and Mead

Lalvin 71B can break down between 20–40% of the malic acid in the must. This makes the yeast a popular choice for cider, fruit wine and grape wine with high acidity, particularly when working with apples, grapes, fruit and berries grown in cooler Northern European climates.

For a yeast strain that converts even more malic acid during alcoholic fermentation, consider Lalvin C, which you can find here.

Lalvin 71B produces a wine with a highly fruity flavour profile and a soft, rounded and aromatic character.

Lalvin 71B™ is also an excellent yeast for fermenting summer berries with naturally high acidity. It is particularly suitable for mead, producing a rounded and aromatic mead that often matures more quickly than mead fermented with other yeast strains.

Lalvin 71B-1122 Dosage, Fermentation Temperature and Storage

  • Recommended dosage: 25 g/hL
  • Fermentation temperature: 15–30 °C
  • Store Lalvin 71B-1122™ in its original airtight container or vacuum-sealed packaging in a dry place at 4–12 °C

 

Lallemand recommends using a yeast rehydration nutrient from the GoFerm range together with a yeast nutrient from the Fermaid range when fermenting with Lalvin 71B. This combination supports strong yeast health, rapid and reliable fermentation onset and optimal conditions for aroma development.

Lalvin 71B Rehydration and Inoculation Instructions

  1. Prepare your selected GoFerm product according to the instructions on the packaging.
  2. Add Lalvin 71B® to the rehydration nutrient and stir gently until the yeast is evenly dispersed without lumps.
  3. Allow the yeast to rehydrate according to the recommended method for the selected GoFerm product.
  4. Add the first dose of your selected Fermaid product when fermentation begins.
  5. Gradually acclimatise the yeast solution to the must. The temperature difference between the yeast solution and the must should not exceed 10 °C to prevent temperature shock.
  6. Add the yeast solution to the fermentation tank, vessel or demijohn.
  7. The entire rehydration and inoculation process must not exceed 30 minutes.
  8. Add the second dose of Fermaid when approximately one third of the sugar has been fermented.

Dosage: Lalvin 71B® is dosed at 25 g per 100 litres of must. Dose GoFerm and Fermaid products according to the instructions for the selected product. 
 

View the Lalvin 71B technical data sheet from Euroyeast by Nordisk SelvForsyning for Lallemand Wine here

Packaging and Storage

All active dry yeast products should be stored in a dry place. To preserve yeast cell vitality and ensure optimum performance, a storage temperature between 4–12 °C is recommended.

Select the desired pack size when placing your order.

 

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