Rapid and complete fermenter between about 65 and 85 degrees F. This yeast can metabolize high amounts of malic acid, producing rounder, smoother, and more aromatic wines that mature quickly. This metabolism of malic acid can also be useful in softening wines made from high acid grapes or juices.

From the producer:

LALVIN 71B™ was isolated by the INRAE (National Agricultural Research Institute) in Narbonne, France; 71B™ is used for making blush and semi-sweet wines with tropical fruit character. Long-lived aromas are due to its production of relatively stable esters and higher alcohol levels; 71B™ also softens high acid musts by partially metabolizing malic acid. Very malolactic-bacteria compatible.

• General sensory contribution: Esters
• Competitive factor: Sensitive
• Minimum temperature: 15 °C
• Maximum temperature: 30 °C
• Nutritional needs: Low
• MLF compatibility: Strongly recommended
• SO₂production: Low
• Fermentation rate: Moderate
• Alcohol tolerance: 14 %
• Glycerol production: High