PN4 Malolactic Bacteria

O. oeni adapted to high SO₂ and high alcohol; enhances complexity and mouthfeel

• Lalvin MBR VP41^® was isolated in Italy during an extensive European Union collaboration.
• Performs well at a pH above 3.2 and a total SO₂ level of 50-60 ppm. In temperatures below 16ºC(61ºF) 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.

Also good for cider.

Recommended for use with:  Red, White

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.