Dry Malolactic Bacteria - VP41 (66 gal) dose
Great for Red, White (66 gal) dose.
Adapted to high SO and high alcohol; enhances complexity and mouthfeel.
Lalvin MBR VP41® was isolated in Italy during an extensive European Union collaboration.
Performs well at a pH above 3.2 and a total SO2 level of 50-60 ppm. In temperatures below 16ºC(61ºF) it is a slow starter but can complete fermentation.
Chosen for its strong implantation, steady fermentation, high alcohol tolerance (up to 15.5% v/v), enhanced mouthfeel, and wine structure.
Both red and white wines fermented with VP41 have increased richness and complexity.