Lalvin 71b-1122 Wine Yeast

This yeast metabolizes more of the malic acid during fermentation than most other yeasts and should be considered for wines which are high in malic. It is noted for producing "fruity" reds such as vin nouveau and works well with high-acid native North American grapes, producing rounder, smoother, more aromatic wines that tend to mature quickly. Because it is also known for making blush, rosé and semi-sweet wines with a tropical fruit character, it promotes these styles with Cabernet Franc, Gewürtztraminer and Riesling. For obvious reasons, is often the yeast of choice for a great many malic fruit and berries and for vegetable-grape concentrate blended wines. Alcohol toxicity is predictable at 14% and its temperature range is 60-85°. F.