Enhances polyphenolic content and fruit character, adapted to low pH and low temperature wines
Lalvin 31 (MBR) was selected by the Institut Technique du Vin (ITV), France, and performs well under such stressful conditions as low pH (>3.1) or low temperature (>14°C/57°F). Final color intensity depends on the duration of malolactic fermentation (MLF).
By being able to carry out MLF at low temperature, Lalvin 31 gives the winemaker control to obtain wine with higher color intensity and stability; Lalvin 31 is noted for its good sensory balance in red and white wines, and for low production of biogenic amines.
SO₂ Total Tolerance
< 45 mg/L Nutrient Demand High Min. Temperature Tolerance 13 °C Max. Temperature Tolerance 28 °C Suitability for co-Inoculation Recommended Diacetyl Production during co-Inoculation Very low Sensory Impact Structure Fruity Freshness Diacetyl Production by Post AF Inoculation Moderate to Low Citric Acid Degradation Late to moderate degradation during MLF Biogenic Amines No
Lalvin 31 MBR (2.5G/2.5HL)