(Narbonne) : The Lavlin 71B yeast metabolizes more of the malic acid during fermentation than most other yeasts and should be considered for wines which are high in acid. It is noted for producing "fruity" reds, such as vin nouveau, and works well with high-acid native North American varieties, producing rounder, smoother, more aromatic wines that tend to mature quickly. One pack is good for up to 5 gallons.