MBR 31 Malolactic Bacteria

Item No. MBR31
O. oeni adapted to low temperature and low pH; enhances polyphenolic content and fruit character Lalvin MBR 31 ® was selected by the ITV for use in red and white wines. Performs well even under stressful conditions such as low pH (3.1) and low temperature (greater than 13ºC/55ºF). Known for its
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Description

O. oeni adapted to low temperature and low pH; enhances polyphenolic content and fruit character

  • Lalvin MBR 31® was selected by the ITV for use in red and white wines.
  • Performs well even under stressful conditions such as low pH (3.1) and low temperature (greater than 13ºC/55ºF).
  • 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 may be slow to start but finishes quickly.

Also good for cider.

Recommended for use with:  White, Red, Fruit, Cider

Storage:

All malolactic bacteria sold by Scott Laboratories requires an expedited shipping method packed with ice. Please refrigerate or freeze all cultures immediately after receipt to ensure optimal viability of the bacteria when used. It is possible that the ice may have melted and the product may have warmed during shipment. DO NOT BE ALARMED. These bacteria were produced according to a proprietary process that is different from competitive direct inoculation products. Thus, provided that any warming period is short term and moderate (e.g. 48 hours at 86°F/30°C), viability will be excellent.

Specifications
Alcohol Tolerance 14% ABV
Minimum Temperature 13°C (55°F)
ML Addition Method Direct Addition
Nutrient Demand Medium
pH Tolerance 3.1
SO2 Tolerance 45ppm Total
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