Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet, the isolated yeast produces a fruity yet fresh character in wine, a quality desired to linger long after fermentation.
Oenological properties and applications
The 71B strain is a rapid starter with a constant and complete fermentation. Operating between 15° and 30°C (59° and 86°F), the yeast metabolizes high amounts (20% to 40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines with a quick maturation period, the 71B does not extract a great deal of phenols from the must, further decreasing the maturation time.
For grapes from regions naturally high in acid, the partial metabolism of malic acid softens the wine. The 71B also produces significant esters in higher alcohols musts, making the strain an excellent choice for fermenting concentrates.
The 71B Strain is an excellent choice for blush & residual sugar whites, nouveau & young red wines and late harvest wines, For meads, especially, meads made from varietal honeys produced from fruiting plants such as raspberries and blackberries, 71B creates a rich, clean flavor, accentuating honey and fruit character.