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Lalvin 71B-1122

Lallemand - Lalvin



Type: Wine

Form: Dry

Best For: Young wines such as nouveau, blush and sugar white.

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 Average Attenuation: 75.00 %
Flocculation: High
Min Temperature: 59.0 F
Max Temperature: 86.0 F

Notes: Rapid starter with constant and complete fermentation. Ability to metabolize high amounts (20-40%) of malic acid. Partial metabolism of malic acid helps soften the wine. May produce significant esters, making it a good choice for concentrates.

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