VP41 Malolactic Bacteria

Item No. VP41
All-purpose Oenococcus oen i for enhanced complexity and mouthfeel (Red, White, Rosé). LALVIN VP41™ is appreciated for its ability to enhance aromatic complexity, richness and mouthfeel in red, white and rosé wines. Red wines have increased currant and berry flavors and aromas, with enhanced
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Description

All-purpose Oenococcus oeni for enhanced complexity and mouthfeel (Red, White, Rosé).


LALVIN VP41™ is appreciated for its ability to enhance aromatic complexity, richness and mouthfeel in red, white and rosé wines. Red wines have increased currant and berry flavors and aromas, with enhanced coffee and chocolate notes, and sweet tannins. White wines have elevated tropical fruit flavors, apple and pear notes and very low diacetyl levels.  

VP41 was isolated in Italy during an extensive European Union collaboration for its strong implantation rate, steady fermentation kinetics, high alcohol tolerance, enhanced mouthfeel and ability to improve wine structure. At temperatures below 16°C(61°F) it is a slow starter but can complete fermentation. Recommended strain for restarting stuck malolactic fermentations.  

Wine Condition Tolerances:

  • Alcohol: <16%
  • pH: >3.1
  • TSO at Crush: <60 ppm
  • Temperature: >61°F

Usage:

Add directly to wine and mix thoroughly.

Storage:

Dated expiration. For short term (<18 months) store at 4°C(39°F). For long term (>18 months) store at –18°C(0°F).

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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