Difference between revisions of "71-B"

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*Isolated and selected by the INRA in Narbonne, France.
 
*Isolated and selected by the INRA in Narbonne, France.
*Known for [[fermenting]] fruity [[rosé|rosé wines]] and semi-sweet [[white wine|whites]] because it produces long-lived aromas that result from the synthesis of relatively stable esters and higher alcohols.
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*Known for [[ferment]]ing fruity [[rosé]] wines and semi-sweet [[white wine]]s because it produces long-lived aromas that result from the synthesis of relatively stable esters and higher alcohols.
 
*Softens high acid [[must]]s by partially metabolizing [[malic acid]].
 
*Softens high acid [[must]]s by partially metabolizing [[malic acid]].
 
*Sensitive to competitive factors and may have difficulty competing with wild flora. Careful rehydration with Go-Ferm or Go-Ferm Protect and early inoculation will help Lalvin 71B® dominate in competitive conditions.
 
*Sensitive to competitive factors and may have difficulty competing with wild flora. Careful rehydration with Go-Ferm or Go-Ferm Protect and early inoculation will help Lalvin 71B® dominate in competitive conditions.

Latest revision as of 22:59, 9 November 2017

A premium yeast from Scott Laboratories:

S. cerevisiae • cerevisiae

  • Isolated and selected by the INRA in Narbonne, France.
  • Known for fermenting fruity rosé wines and semi-sweet white wines because it produces long-lived aromas that result from the synthesis of relatively stable esters and higher alcohols.
  • Softens high acid musts by partially metabolizing malic acid.
  • Sensitive to competitive factors and may have difficulty competing with wild flora. Careful rehydration with Go-Ferm or Go-Ferm Protect and early inoculation will help Lalvin 71B® dominate in competitive conditions.

Pinot Gris, Riesling, Grenache, Rosé, Red French Hybrids, American Cultivars, Fruit Wines

Also good for cider.