S. cerevisiae • cerevisiae
- Isolated and selected by the INRA in Narbonne, France.
- Known for fermenting fruity rosé wines and semi-sweet whites 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.
Also good for cider.