Lalvin VP41 MBR
VP41 wine bacteria enhances complexity and mouthfeel, adapted to high alcohol wines and ciders.
Is the acidity the only thing you can taste? Try partnering acidity-reducing 71B yeast with a co-inoculation of bacteria such as VP41.
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Product description
It is one of the wine/cider bacterias that is very tolerant to SO2. In addition to it’s excellent wine and cider tolerance, Lalvin VP41® is recognised for it’s sensory contribution to red berry fruit aroma, it’s late and slow degradation of citric acid and very low production of diacetyl.
Lalvin VP41 was isolated in a hot region of Italy during a European Craft malolactic bacteria selection project for wine bacteria with unique performance and winemaking properties. Lalvin VP41® stood out as highly tolerant, which can perform under the most difficult winemaking conditions such as very high alcohol as well as low pH. This product can also be highly effective in cidermaking.
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Additional information
Additional information
Weight (kg) 0.0025, 0.025
Stock Unit Each
Stock-to-base Ratio 1
Available In Lalvin VP 41 MBR (2.5G/2.5HL), Lalvin VP 41 MBR (25G/25HL)
