Lalvin VP41 1-Step ™
(Oenococcus oeni)
Supports red berry fruit and very low diacetyl production
Détails du produit
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.
Sélectionné par Italian selection from the CRAFT project
Types de vins
Information technique
- Température minimale : 16 °C
- Tolérance pH : >3.1
- Tolérance à l'alcool : 16 %
- Compatibilité avec la co-inoculation : Conseillée
- Production de diacétyle pendant la co-inoculation : Faibles
- Production de diacétyle après ensemencement FA: Faibles
- Impact organoleptique : FruityMouthfeelFreshness
- Activité de la cinnamylestérase : 0
Documentation sur le produit
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