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.
|Relative Nitrogen Needs||Low|
|Temperature Range||59-85° F|
|MLF Compatibility||Very Good|
Degrades Malic Acid