Lalvin 71B yeast: temperature, attenuation and alcohol tolerance

Lallemand (dry wine yeast)

The published Lallemand data for Lalvin 71B, the styles it suits, and what to use if you cannot get it.

Gauge readout

Attenuationferments to dryness; can leave softer acidity

Alcohol tolerance14 % ABV

Fermentation temp15 to 30 C (59 to 86 F)

Attenuation50%75%100%

Alcohol010%20% ABV

Temperature02040 C

Published technical data

Manufacturer	Lallemand (dry wine yeast)
Species	Saccharomyces cerevisiae
Fermentation temperature	15 to 30 C (59 to 86 F)
Apparent attenuation	ferments to dryness; can leave softer acidity
Alcohol tolerance	14 % ABV
Flocculation	settles moderately

Notes

Recommended for Fruit wine, country wine, young reds, Nouveau, off-dry white.

Character: Metabolises malic acid to soften harsh acidity; rounded, fruity, ester-forward.

A wine strain valued for partially metabolising malic acid, which softens the sharp acidity of high-acid fruit and country wines and rounds a young red meant to be drunk early. It has a modest 14% tolerance and adds fruity ester, so it is the go-to for approachable fruit wines rather than a big age-worthy red.

Substitutes and styles

Lalvin 71B substituteclosest replacement to buy Lalvin EC-1118compare (Lallemand)Lalvin QA23compare (Lallemand)Mangrove Jack's M02 Cidercompare (Mangrove Jack's)Lalvin 71B vs Lalvin EC-1118head to head

Sources: Lallemand Lalvin 71B product page · Lallemand Oenology Yeast Quick Reference Chart (alcohol tolerance and temperature limits)