VP41 Malolactic Bacteria

Item No. 98-VP41

Oenococcus oeni adapted to high SO2 and alcohol, enhances complexity and mouthfeel Lalvin VP41™ was isolated in Italy during an extensive European Union collaboration. Chosen for its strong implantation, steady fermentation, high alcohol tolerance (up to 16% v/v), enhanced mouthfeel and ability to
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Description
Oenococcus oeni adapted to high SO2 and alcohol, enhances complexity and mouthfeel

Lalvin VP41™ was isolated in Italy during an extensive European Union collaboration.

Chosen for its strong implantation, steady fermentation, high alcohol tolerance (up to 16% v/v), enhanced mouthfeel and ability to improve wine structure. Both red and white wines fermented with VP41 have increased richness and complexity.

An excellent strain for restarting stuck malolactic fermentation. At temperatures below 16°C(61°F) it is a slow starter but can complete fermentation.

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 16%
Minimum Temperature 16°C
Nutrient Demand Low
pH Limit > 3.1
Total SO2 Limit (mg/L) < 60
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