VP41 Malolactic Bacteria
Item No.
VP41
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. Chosen for its strong implantation, steady fermentation, and enhanced mouthfeel and wine structure. Known strain that has proven
Description
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.
- Chosen for its strong implantation, steady fermentation, and enhanced mouthfeel and wine structure.
- Known strain that has proven effective at high alcohol levels (up to 15.5% v/v), 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.
- Both red and white wines fermented with VP41 have increased richness and complexity.
- Lalvin MBR VP41 is often recommended for restarting stuck and sluggish MLF due to its high alcohol and SO2 tolerance.
Specifications
| Alcohol Tolerance | 16% ABV |
| Minimum Temperature | 16°C (61°F) |
| Nutrient Demand | Low |
| pH Tolerance | 3.1 |
| SO2 Tolerance | 60ppm Total |
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