71B-1122 – Saccharomyces cerevisiae:
Selected in Narbonne on the Institut countrywide de recherche en agriculture (INRA) by J. Maugenet. The alternative turned into designed to isolate yeasts that could produce a fruity yet sparkling persona in wine that would are living lengthy after fermentation.
The 71B stress is a swift starter with a continuing and finished fermentation between 15° and 30°C (59° and 86°F) that has the potential to metabolize high quantities (20% to forty%) of malic acid. In addition to producing rounder, smoother, more fragrant wines that are inclined to mature speedy, it doesn’t extract a very good deal of phenols from the ought to so the maturation time is extra diminished.
The 71B is used basically by expert winemakers for younger wines corresponding to vin nouveau and has been discovered to be very relevant for blush and residual sugar whites. For grapes in areas naturally excessive in acid, the partial metabolism of malic acid helps soften the wine. The 71B additionally has the potential to produce massive esters and better alcohols, making it a superb option for fermenting concentrates.
An spectacular option for blush & residual sugar whites, nouveau & young pink wines. Also a sensible choice for late harvest wines.
1/2 ounce (roughly 2.5 teaspoons) Yeast Energizer (Diammonium Phosphate):
An spectacular nutrient complement for meads and wines; use 1 tsp. per gallon.
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