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.
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
Lalvin VP 41 MBR (2.5G/2.5HL), Lalvin VP 41 MBR (25G/25HL)