Lalvin 71B - Fruit Wine Yeast – 5g

Lalvin 71B Fruit Wine Yeast

Lalvin 71B is a fruit-forward wine yeast particularly suited to aromatic fruit wines, blush wines and young reds.

It produces fruity esters, contributes glycerol and can partially metabolise malic acid, which can help soften sharper fruit musts during fermentation.

Yeast Details

• Pack Size: 5g
• Fermentation Temperature: 15–30°C
• Alcohol Tolerance: Up to 14% ABV
• Nutrient Requirement: Low
• Character: Fruity and aromatic with good glycerol production
• Malic Acid: Partially metabolises malic acid
• Good For: Fruit wine, blush wine and young, fruit-driven red wines

How to Use

For best results, rehydrate the 5g sachet in about 50ml of clean water at 35–40°C. Stir gently and leave for about 20 minutes, then gradually acclimatise with a little must before pitching. Do not add sugar to the rehydration water.

Substitute Yeasts

Mangrove Jack's MA33 is a strong alternative when malic-acid reduction is important. Gervin GV9 is another useful option for sharper fruit and white wines.

Winemaker's Tip

71B is useful with high-malic fruit, but do not assume a fixed percentage of acid will disappear. Measure and taste the must and finished wine before making further acid adjustments.