VP41 Malolactic Bacteria

Item No. 98-VP41

Lalvin MBR VP41® was isolated in Italy during an extensive European Union collaboration. Performs well at a pH above 3.1 and a total SO 2 level of 50-60 ppm. At temperatures below 16°C(61°F) it is a slow starter but can complete fermentation. Chosen for its strong implantation, steady fermentation,

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

Performs well at a pH above 3.1 and a total SO₂ level of 50-60 ppm. At temperatures below 16°C(61°F) it is a slow starter but can complete fermentation.

Chosen for its strong implantation, steady fermentation, high alcohol tolerance (up to 15.5% v/v), enhanced mouthfeel and wine structure.

Both red and white wines fermented with VP41 have increased richness and complexity.