Lalvin VP 41 MBR

VP41 wine bacteria enhances complexity and mouthfeel, adapted to high alcohol wines.

Is the acidity the only thing you can taste? Try partnering acidity-reducing 71B yeast with a co-inoculation of bacteria such as VP41.

It is one of the wine bacterias that is very tolerant to SO2. In addition to it’s excellent wine tolerance, Lalvin VP41® is recognized 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.

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SKU: WMLB-VP41 Categories: ,

Datasheets

  • Product description

    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.

    Microbial and Oenological properties

    • pH tolerance > 3.1

    • Alcohol tolerance: up to 16 % vol.

    • SO2 tolerance: up to 60 mg/L total SO2

    • Low nutrition demand

    • Low volatile acidity production

    • Bacteria cinnamyl esterase negative: cannot produce precursors for ethylphenol production by Brettanomyces

    • Co-inoculation recommended

  • 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)

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