This yeast is known for the production of the so-called ‘vins nouveaux’, primeur or new wines with a tropical fruit character. The persistent aromas result from the production of relatively stable esters and higher alcohols. Lalvin 71B® is also characterised by the partial conversion of malic acids into alcohol and CO2 during fermentation.
The original Prise de Mousse’ was selected by the Institut Oenologique de Champagne (IOC) in the Champagne region. This Lalvin EC 1118® Champagne yeast is usable for producing white base wines for Champagne as well as in-bottle fermentation wines.