VP41 1-Step™
(Oenococcus oeni)
Oenococcus oeni; highly tolerant strain which can perform under the most difficult winemaking conditions.
Product details
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. VP41 demonstrates excellent tolerance to alcohol (near 16.5% v/v) and a good tolerance of low pH (down to 3.1). 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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