VP41 ML 25hL (660 gal) dose

Item No.015042
Price $116.6
Per Each
Excl. Tax
Available
Each

Description

All-purpose strain for enhanced complexity and mouthfeel

LALVIN VP41™ is a flexible and adaptable strain that is appreciated for its ability to enhance aromatic complexity, richness, and mouthfeel in different styles of red, white, and rosé wines.
  • White wines have elevated tropical fruit flavors, apple and pear notes, and very low levels of diacetyl
  • Rosé wine aromas are respected and adaptable based on varietal and fermentation aromas
  • Red wines have increased currant and berry flavors and aromas, with enhanced coffee and chocolate notes and sweet tannins
  • Recommended strain for restarting stuck malolactic fermentations
  • At temperatures below 16°C (61°F) it may be slow to start but can complete MLF
  • Selected for its strong implantation rate, steady fermentation kinetics, high alcohol tolerance, enhanced mouthfeel, and ability to improve wine structure
  • Oenococcus oeni isolated in Italy 

Alcohol Tolerance: <16%
pH: >3.1
Total SO2<60ppm
Temp: >61°F
Frequently used in: all styles of red, white, and rosé wines, restarting stuck fermentations
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).
Downloads
VP41 Malolactic Bacteria - Allergen Statement
VP41 Malolactic Bacteria - Food Safety Statement
VP41 Malolactic Bacteria - Non-GMO Statement
VP41 Malolactic Bacteria - Safety Data Sheet
VP41 Malolactic Bacteria - Technical Data Sheet

Specifications

Brand
Lallemand
Alcohol Tolerance
16% ABV
Minimum Temperature
16°C (61°F)
Nutrient Demand
Low
pH Tolerance
3.1
SO2 Tolerance
60ppm Total

VP41 ML 25hL (660 gal) dose

Item No.015042
Price $116.6
Per Each
Excl. Tax
Available
Each

All-purpose strain for enhanced complexity and mouthfeel

LALVIN VP41™ is a flexible and adaptable strain that is appreciated for its ability to enhance aromatic complexity, richness, and mouthfeel in different styles of red, white, and rosé wines.
  • White wines have elevated tropical fruit flavors, apple and pear notes, and very low levels of diacetyl
  • Rosé wine aromas are respected and adaptable based on varietal and fermentation aromas
  • Red wines have increased currant and berry flavors and aromas, with enhanced coffee and chocolate notes and sweet tannins
  • Recommended strain for restarting stuck malolactic fermentations
  • At temperatures below 16°C (61°F) it may be slow to start but can complete MLF
  • Selected for its strong implantation rate, steady fermentation kinetics, high alcohol tolerance, enhanced mouthfeel, and ability to improve wine structure
  • Oenococcus oeni isolated in Italy 

Alcohol Tolerance: <16%
pH: >3.1
Total SO2<60ppm
Temp: >61°F
Frequently used in: all styles of red, white, and rosé wines, restarting stuck fermentations
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).
Downloads
VP41 Malolactic Bacteria - Allergen Statement
VP41 Malolactic Bacteria - Food Safety Statement
VP41 Malolactic Bacteria - Non-GMO Statement
VP41 Malolactic Bacteria - Safety Data Sheet
VP41 Malolactic Bacteria - Technical Data Sheet

Specifications

Brand
Lallemand
Alcohol Tolerance
16% ABV
Minimum Temperature
16°C (61°F)
Nutrient Demand
Low
pH Tolerance
3.1
SO2 Tolerance
60ppm Total