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Jästen fungerade INTE, Köpte ny hos annan försäljare, den funkade.
Lalvin 71B, 5 g
32 recensioner
27.44 SEK
Description
Article no.: 171122
Lalvin 71B is a wine yeast for nouveau-style wines. It was isolated by Pr. Maugenet’s team at the INRA (National Agricultural Research Institute) in Narbonne, France.
Known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile of wines. Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%).
Formerly known as “Lalvin 71B-1122”.
More product information
Alcohol tolerance: 14 %
Optimum fermentation temperature: 15 - 30 °C
Producer: Lallemand
Product specifications
Known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile of wines. Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%).
Formerly known as “Lalvin 71B-1122”.
More product information
Alcohol tolerance: 14 %
Optimum fermentation temperature: 15 - 30 °C
Producer: Lallemand
Product specifications
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- BrandLallemand
Description
Article no.: 171122
Lalvin 71B is a wine yeast for nouveau-style wines. It was isolated by Pr. Maugenet’s team at the INRA (National Agricultural Research Institute) in Narbonne, France.
Known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile of wines. Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%).
Formerly known as “Lalvin 71B-1122”.
More product information
Alcohol tolerance: 14 %
Optimum fermentation temperature: 15 - 30 °C
Producer: Lallemand
Product specifications
Known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile of wines. Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%).
Formerly known as “Lalvin 71B-1122”.
More product information
Alcohol tolerance: 14 %
Optimum fermentation temperature: 15 - 30 °C
Producer: Lallemand
Product specifications
Recensioner
Baserat på 32 betyg32 betyg
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| 1 | ☆ |
Recensioner (32)
Recensioner (32)
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R
•
Enkel att rehydrera i vatten. Startade jäsningen inom 12 timmar.
LH
•
Under flera år har vi gjort egen cider av vår oftast rika äppelskörd. Vi har varit nöjda med era produkter och våra gäster har gladeligen smakat på. Vår cider har legat på ca 3% alkohol.
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