Name: S.cerevisiae, strain 71B (or 71B-1122 or boulardii SD-1120)
Producer: Gervin (Varietal D (red-on-white label)), The Wine Lab, Lalvin 71B-1122 (Narbonne)
Origin: Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J.Maugenet
Used style: professionals, used for eg vin nouveau
other: long lived fresh, fruity character, native North American grapes, apples, gooseberries, rhubarb
Ferment: rapid start, moderate
Temps: 15� and 30�C (59� and 86�F)
Alcohol tolerance: 14%
Foam: low
Sediment:
SO2 tolerance:
Low nutrient tolerant: no (low nutrient needs)
Malolactic tolerant:
H2S production:
Flavor: esters
Other: sensitive competition factor; fine bouquet, can metabolise 20-40% of malic acid, rounder, smoother, quick to mature (due to low phenol extraction); very suitable for blush and residual sugar whites; excretes no urea, so the ethyl carbamate potential is extremely low