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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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