Malolactic Bacteria - Lalvin MBR VP41- 250L to 25,000L

Malolactic Bacteria - MBR VP41

Lalvin VP41 was isolated in the Abruzzi region of Italy during an extensive European Union collaboration to research natural Oenococcus oeni strains. 

Lalvin VP41's positive enhanced mouthfeel contribution stood out in comparison with other ML bacteria strains during tastings.In temperatures below 16°C (61°F), Lalvin VP41 is a slow starter but steady fermenter. 

The very good implantation, high alcohol and SO2 tolerance of MBR® 41 make it a reliable malolactic fermentation (MLF) culture to use when a significant impact on wine structure is desired, especially when using security yeasts for the primary fermentation that are producing high levels of total SO2.

VP 41 is also noted to produce far more of a fruity character, rather than butter, in fermentation. With a low production of Amines and Diacetyl, this strain is quickly becoming popular with winemakers.

Storage:

• Once opened, lactic acid bacteria sachet must be used immediately. 
• This product can be stored for 18 months at 4°C/40°F or 36 months at -18°C/O°F in original
  sealed packaging. 
• Sealed packets can be delivered and stored for 3 weeks at ambient temperature (<25°C/77°F)
  without significant loss of viability.