Lalvin 31™
(Oenoccocus oeni)
Enhances polyphenolic content and fruit character, adapted to low pH and low temperature wines
Process
MBR
Brand
Lalvin
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Product details
Lalvin 31™ (MBR®) was selected by the Institut Technique du Vin (ITV), France, and performs well under such stressful conditions as low pH (>3.1) or low temperature (>14°C/57°F). Final color intensity depends on the duration of malolactic fermentation (MLF). By being able to carry out MLF at low temperature, Lalvin 31® gives the winemaker control to obtain wine with higher color intensity and stability; Lalvin 31™is noted for its good sensory balance in red and white wines, and for low production of biogenic amines; Lalvin 31™ benefits from the addition of a alolactic nutrient such as Opti’Malo PLUS™.
Wine types
Technical information
- Minimum temperature: 13 °C
- pH tolerance: > 3.10
- Alcohol tolerance: 14 %
- Co-inoculation suitability: Recommended
- Diacetyl production during co-inoculation: Very low
- Diacetyl production post af inoculation: Moderate to low
- Sensory impact: Structure Fruity Freshness
- Cinnamyl esterase activity: 0
Product documentation
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