Produces a fruity, yet fresh character in wine that would live long after fermentation. Rapid starter with a constant and complete fermentation between 15° and 30°C (59° and 86°F) that has the ability to metabolize high amounts (20% to 40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. For grapes naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates.