Lalvin 71b-1122 Wine Yeast 5 G

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. The 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% to 40%) of malic acid