LALVIN VP41™
(Oenococcus oeni)
Produktdetails
LALVIN VP41™ was isolated in Italy during an extensive European Union collaboration to research natural Oenococcus oeni strains. Numerous wineries and enological institutes participated in this four-year effort to isolate, study and select malolactic bacteria with unique winemaking properties. The positive mouthfeel contribution of LALVIN VP41™ stood out in tastings when compared to other ML bacteria strains. In temperatures below 16°C (61°F), LALVIN VP41™ is a slow starter, but will complete fermentation. The very good implantation, high alcohol and SO2 tolerance, plus the steady fermentation kinetics of LALVIN VP41™, make it a very reliable malolactic fermentation culture to use when a significant impact on wine structure is desired.
Ausgewählt von The CRAFT project in Italy
Technische Information
- Mindesttemperatur: 16 °C
- pH toleranz : >3.2
- Alkohol toleranz : 16 %
- Kompatibilität mit Co-Inokulation: Empfohlen
- Diacetylproduktion während der Koinokulation: Niedrig
- Diacetylproduktion nach AG-Impfungen: Niedrig
- Sensorische auswirkungen : FruityMouthfeelFreshness
- Zimtsäureesterase-Aktivität: 0
Produktdokumentation
Passende Produkte
The Rocket
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Activity and varietal aroma, adapted to high SO2 wines