Lalvin 71B-1122 has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties. Lalvin 71B-1122 has the capacity to absorb polyphenolic compounds on its cellular wall which limits tannin structure of young and fresh red wine.

Grape must inoculated with Lalvin 71B-1122 will easily go through malolactic fermentation, as 20-40% of malic acid can be metabolized by this yeast strain during primary fermentation. Lalvin 71B-1122 is the perfect choice to create young, fresh and fruity red, rosé and white wines that are easy to drink. It is also a good choice for late harvest wines.