MBR 31 Malolactic Bacteria

Item No. MBR31
Oenococcus oeni for balanced sensory and color stability in low pH wine and low temperature ferments (White, Red, Fruit, Cider). LALVIN 31™ is suitable for cool climate red and white wines, enhancing varietal characters, fruit flavors and promoting color stability. In white wines, it adds
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Description

Oenococcus oeni for balanced sensory and color stability in low pH wine and low temperature ferments (White, Red, Fruit, Cider).


LALVIN 31™ is suitable for cool climate red and white wines, enhancing varietal characters, fruit flavors and promoting color stability. In white wines, it adds complexity due to its light buttery flavor. With lees contact the buttery notes decrease, elevating fruit flavors and mineral notes. In red wines, dark berry fruit flavors, color stability and mouthfeel are increased. Wines made using LALVIN 31 have good body and length.

This O. oeni strain was selected by the Institut du Français de la Vigne et du Vin (IFV) in France for its capacity to achieve good and reliable malolactic fermentation under difficult wine conditions such as low pH and low temperature. LALVIN 31 is tolerant to levels of lactic acid that can be inhibitory to other ML strains. Due to its high nutrient demand, it is sometimes slow to start but finishes quickly, especially when used in conjunction with OPTI’MALO BLANC™ or ML RED BOOST™.

Wine Condition Tolerances:

  • Alcohol: <14%
  • pH: >3.1
  • TSO at Crush: <45 ppm
  • Temperature: >55°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 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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