Lalvin VP41 1-Step ™
(Oenococcus oeni)
Supports red berry fruit and very low diacetyl production
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.
Seleccionado por Italian selection from the CRAFT project
Tipos de vino
Información técnica
- Temperatura mínima: 16 °C
- Tolerancia de pH : >3.1
- 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 : FruityMouthfeelFreshness
- Actividad cinamil esterasa: 0
Documentación del producto
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