I've stopped by my local brew shop to get some Cote De Blanc because I've heard that it's real good with fruit wines. My shop doesn't carry it, but pointed me to Lavlin 71B-1122. Said it has the same type properties. It says that it's a white wine yeast. My question is does this limit me to the types of fruit this would work best with? I know that it will ferment any must, but what makes this directed at white wines? Will it work best with things like orange and strawberry? Thanks.
Greg
For all of you Lavlin questions
Dude, Awesome. I've been folowing the group since the beginning of the year, as long as I've been making wine, and haven't come accross this site. Exactly what I needed. Is the a similar site for the other yeast suppliers?
Greg
I do have one question on this. This site says "The 71B also has the ability to produce significant esters" Now what exactly does this mean? I've seen esters refered to when talking fruit, (non-grape) wine. Is this the aromas? Thanks.
Greg
Probably, I use mostly Lalvin ICV D47 for making mead the only other yeast I use from a different company is Red Star Cotes des Blancs, so I have never looked beyond Lalvin or Red Star. Red Star does have a page but it is not as good as Lalvin's
Greg,
Esters are formed from alcohols and organic acids and they contribute to the fruity and floral characteristics of wine. Many esters in wine are produced by the yeast during fermentation. But, other esters develop during bulk wine aging and in wines aged in the bottle for long times.
Many of the esters produced by yeast are relatively short lived, and they only last for a few months to a year or so. Consequently, the type of yeast used for fermentation can produce significant aroma characteristics in young wines. On the other hand, many of the esters produced by yeast are not very significant in wines that are aged for several years.
lum
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