LALVIN VP41™
(Oenococcus oeni)

Enhances complexity and mouthfeel, adapted to high alcohol wines

Processo

MBR

Marca

LALVIN

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Detalhes do produto

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.

Selecionado por Italian selection from the CRAFT project