Lallemand | LalVin VP41™ | Dry Malolactic Bacteria

    Description

    All-purpose strain for enhanced complexity and mouthfeel

    LALVIN VP41® is a flexible and adaptable strain that is appreciated for its ability to enhance aromatic complexity, richness, and mouthfeel in different styles of red, white, and rosé wines.

    • White wines have elevated tropical fruit flavors, apple and pear notes, and very low levels of diacetyl
    • Rosé wine aromas are respected and adaptable based on varietal and fermentation aromas
    • Red wines have increased currant and berry flavors and aromas, with enhanced coffee and chocolate notes and sweet tannins
    • Recommended strain for restarting stuck malolactic fermentations
    • At temperatures below 16°C (61°F) it may be slow to start but can complete MLF
    • Selected for its strong implantation rate, steady fermentation kinetics, high alcohol tolerance, enhanced mouthfeel, and ability to improve wine structure
    • Oenococcus oeni isolated in Italy 

     

    Alcohol Tolerance: <16%
    pH: >3.1
    Total SO2: <60ppm
    Temp: >61°F
    Frequently used in: all styles of red, white, and rosé wines, restarting stuck fermentations

     

    Usage: Add directly to wine and mix thoroughly.

    Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).

     

     

    Lallemand | LalVin VP41™ | Dry Malolactic Bacteria

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      SKU: DYWM3

      $39.99

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        Description

        All-purpose strain for enhanced complexity and mouthfeel

        LALVIN VP41® is a flexible and adaptable strain that is appreciated for its ability to enhance aromatic complexity, richness, and mouthfeel in different styles of red, white, and rosé wines.

        • White wines have elevated tropical fruit flavors, apple and pear notes, and very low levels of diacetyl
        • Rosé wine aromas are respected and adaptable based on varietal and fermentation aromas
        • Red wines have increased currant and berry flavors and aromas, with enhanced coffee and chocolate notes and sweet tannins
        • Recommended strain for restarting stuck malolactic fermentations
        • At temperatures below 16°C (61°F) it may be slow to start but can complete MLF
        • Selected for its strong implantation rate, steady fermentation kinetics, high alcohol tolerance, enhanced mouthfeel, and ability to improve wine structure
        • Oenococcus oeni isolated in Italy 

         

        Alcohol Tolerance: <16%
        pH: >3.1
        Total SO2: <60ppm
        Temp: >61°F
        Frequently used in: all styles of red, white, and rosé wines, restarting stuck fermentations

         

        Usage: Add directly to wine and mix thoroughly.

        Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).

         

         

        Documents
        VP41 SPEC
        Lalvin VP41 MBR TDS
        BACTERIA SDS ENOLOGY
        DECLARATION BACTERIA
        Important Warnings & Shipping Info +
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