Isolated by the team led by J.Maugnet at INRA (National Agricultural Research Institute), Narbonne, France.
Lalvin 71BTM is a high ester producer, which gives the wines a characteristic fruity (fruit salad) aroma. It is known for the production of the ester isoamyl acetate (3-methylbutyl acetate), an ester described as having a banana and pear aroma. Hence it is useful to use in ‘neutral’ grape varieties to increase the expression of fruity characters. The cell walls of Lalvin 71BTM are also highly adsorptive of polyphenolic compounds, thus limiting the tannic structure of red wines.
The combination of producing esters high in the ‘fruity’ spectrum and the ability to limit red wine tannin, colour and structure each contributes to the use of this yeast in early consumption fresh and fruity red wines. Lalvin 71BTM is a relatively high producer of glycerol, which contributes to the mouthfeel effect of this yeast.
Lalvin 71BTM also undertakes malo-ethanolic fermentation, a biochemical pathway whereby some malic acid is degraded during alcoholic fermentation. Between 20-40% of malic acid in the juice can be metabolized this way.
Due to a low nitrogen demand, low H2S production and low production of SO2, this yeast is ideal to use in preservative free wines.
The Lalvin 71BTM yeast, was selected by nature, and has since been improved using the Lallemand proprietary process called YSEO®.