LALVIN VP41™
(Oenococcus oeni)
Enhances complexity and mouthfeel, adapted to high alcohol wines
Detalles del producto
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.
Tipos de vino
Información técnica
- Temperatura mínima: 16 °C
- Tolerancia de pH : >3.2
- Alcohol max : 16 %
- Compatibilidad con la coinoculación: Recomendada
- Producción de diacetilo durante la coinoculación: Baja
- Producción de diacetilo tras la inoculación de la FA: Baja
- Efecto sensorial : Fruity, Mouthfeel, Freshness
- Actividad cinamil esterasa: 0
Documentación del producto
Productos relacionados
The Rocket, supports tannin structure
Supports red berry fruit and very low diacetyl production
For silky red wines and MLF in oak