For producing wines with a fruity aroma. Ideal for concentrates. Sufficient for 1-6 gallons.
Saccharomyces cerevisiae ORIGIN Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation.
71B strain is a rapid starter with a constant and complete fermentation between 15 and 30C (59 and 86F) that has the ability to metabolize high amounts (20%-40%) of malic acid. 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 is further decreased.
71B is used primarily for young fruity wines 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. It also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates.