MBR31 Malolactic Bacteria

Item No. 98-MBR341

Oenococcus oeni adapted to low temperature and pH, enhances polyphenolic content and fruit character Lalvin 31™ was selected by the IFV for use in red and white wines. Known for its positive sensory characteristics. In reds, it may increase berry fruit flavors and mouthfeel. In whites, it is known
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Description
Oenococcus oeni adapted to low temperature and pH, enhances polyphenolic content and fruit character

Lalvin 31™ was selected by the IFV for use in red and white wines. Known for its positive sensory characteristics. In reds, it may increase berry fruit flavors and mouthfeel. In whites, it is known for light buttery flavor, respect for fruit, increased body and length of finish.

It is sometimes slow to start, but finishes quickly. It performs well even under stressful conditions such as low pH (3.1) and low temperature, though not below 13°C(55°F).

Usage

Add directly to wine and mix thoroughly.

Storage

Dated expiration. For short term (<18 months) store at 4°C(40°F). For long term (>18 months) store at –18°C(0°F).
Specifications
Brand Lallemand
ML Addition Method Direct Addition
Alcohol Tolerance 14%
Minimum Temperature 13°C
Nutrient Demand Moderate
pH Limit > 3.1
Total SO2 Limit (mg/L) < 45
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