LALVIN VP41 1-Step™
(Oenococcus oeni)
Product details
LALVIN VP41™ was isolated in a hot region of Italy during an extensive European Union collaboration to research natural Oenococcus oeni strains with unique performance and winemaking properties. LALVIN VP41™ demonstrates excellent tolerance to alcohol (near 16.5% v/v) and a good tolerance of low pH (down to 3.1). LALVIN VP41™ is sensitive to low temperatures and performs best when wine temperature is maintained above 16 degrees C. This strain contributes to the red berry fruit aromas in red wine. Diacetyl production; low in Coinoculation; low in sequential inoculation
Selected by Italian selection from the CRAFT project
Wine types
Technical information
- Minimum temperature: 16 °C
- pH tolerance: >3.1
- Alcohol tolerance: 16 %
- Co-inoculation suitability: Recommended
- Diacetyl production during co-inoculation: Low
- Diacetyl production post af inoculation: Low
- Sensory impact: FruityMouthfeelFreshness
- Cinnamyl esterase activity: 0
Product documentation
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