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
Oenological properties and applications
The 71B strain is a rapid starter with a constant and complete fermentation
between 15° and 30°C (59° and 86°F) that has the ability
to metabolize high amounts (20% to 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.
The 71B is used primarily by professional winemakers for young wines such
as vin nouveau 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. The 71B also
has the ability to produce significant esters and higher alcohols, making
it an excellent choice for fermenting concentrates.
An excellent choice for blush & residual sugar whites, nouveau
& young red wines. Also a good choice for late harvest wines.
Yeast Data Sheet