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
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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.
Recommended for use with:  Red, White.

Also good for 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 16% ABV
Minimum Temperature 16°C (61°F)
Nutrient Demand Low
pH Tolerance 3.1
SO2 Tolerance 60ppm Total
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