Rapid starter yeast enables quick fermentation between 15 and 30°C for efficient winemaking
metabolizes 20 to 40% malic acid to soften and round wines, ideal for high-acid grapes
Produces smooth, aromatic wines that mature quickly, perfect for young and blush wines
Low phenol extraction reduces maturation time, supporting fast aging
Capable of producing significant esters and higher alcohols for enhanced flavor complexity
Summarized by Shop
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 30°C (59°
Strain
71B
Fermentation Temperature Range
15–30°C (59–86°F)
Alcohol Tolerance
12–14% (red grapes, red long-term concentrates)
Malic Acid代谢
20–40% maximum
Application
Suitable for blush, residual sugar, and high-acid white wines