Dry yeast, dried yeast, wine yeast 71B™ - Lalvin™ - 5g

Yes, the Lalvin 71B yeast is generally suitable for aromatic grape varieties. The mentioned varieties like Riesling or Dornfelder are merely recommendations and examples.

The recommended fermentation temperature for this yeast is between 12-30°C. At temperatures below 12°C, fermentation may stall or not proceed optimally.

Lalvin 71B promotes the breakdown of malic acid, leading to a softer taste of the wine. At the same time, it contributes to the development of fruity, tropical aromas.

Lalvin 71B is suitable for white, red, and rosé wines. It is especially recommended for aromatic grape varieties like Riesling, Kerner, or Dornfelder.

The breakdown of malic acid is a natural property of Lalvin 71B. If you don't want malolactic fermentation, this yeast may not be the optimal choice.

Yes, yeast 71B was specifically selected to form relatively stable esters and higher alcohols. This ensures persistent, long-lasting fruity flavors in the wine.

The fermentation temperature is very important for the outcome. For Lalvin 71B, a temperature range between 12°C and 30°C is recommended. This ensures reliable fermentation and optimal flavor development.

Yes, Lalvin 71B is described as ideal for both beginners and professionals. It ensures reliable fermentation and high quality in winemaking.

Lalvin 71B is particularly suitable for the production of 'vins nouveaux' and young wines. It creates the characteristic fruity notes and tropical character.

The yeast is intended for fruity wines with a tropical character. Whether the wine becomes sweet or dry depends primarily on the must treatment and fermentation management.

Lalvin 71B is particularly suitable for the production of fruity wines with a tropical character, such as 'vins nouveaux'. However, it can also support stronger aromatic varieties like Dornfelder.

For rosé wine, you need 5 g of yeast per 20 liters. For 30 liters, this is 7.5 g, so you need one pack and half of another. (Approx.: One 5g pack is enough for 20 liters of white/rosé wine.)

For red wine, a dosage of 5 g per 14 liters is recommended. For 25 liters of red wine, you will therefore need approximately 8.9 g of Lalvin 71B. That corresponds to almost two 5 g packets.

Lalvin 71B is versatile and equally suitable for the production of white, red, and rosé wines. It is universally applicable for various wine types.

Yes, this yeast was specifically selected for fruity wines with tropical character. It forms stable esters and higher alcohols for long-lasting aromas.

Lalvin 71B breaks down the malic acid during fermentation. This results in a softer and rounder taste in the finished wine.

Yes, Lalvin 71B is explicitly recommended for aromatic grape varieties like Dornfelder. It supports the development of fruity aromas and a softer taste.

Malolactic fermentation (MLF) is recommended with Lalvin 71B for further improvement of bouquet and flavor. It is not strictly 'necessary,' but an option for flavor optimization.

Activating the yeast drink at 25-30°C is an important application tip. This ensures optimal rehydration and a healthy start to fermentation.

The yeast should be activated at 25-30°C. Then stir the activated yeast into the must at a temperature of 15-30°C.