LALVIN VP41™
(Oenococcus oeni)
Enhances complexity and mouthfeel, adapted to high alcohol wines
Process
MBR
Brand
LALVIN
Product details
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.
Wine types
Technical information
- Minimum temperature: 16 °C
- pH tolerance: >3.2
- Alcohol tolerance: 16 %
- Co-inoculation suitability: Recommended
- Diacetyl production during co-inoculation: Low
- Diacetyl production post af inoculation: Low
- Sensory impact: Fruity, Mouthfeel, Freshness
- Cinnamyl esterase activity: 0
Product documentation
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