Dry Malolactic Wine Bacteria - VP41 (2.5 gram)
- VP41 used in red and white wines will have increased richness and complexity
- Chosen for its good implantation, steady fermentation, high alcohol tolerance
- In red wines, increased spicy, cherry and red fruit flavors have been noted
- Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria
- Good for 66 gallons
VP41 was isolated in the Abruzzi region of Italy during an extensive European Union collaboration for use in red and white wines. VP41 was chosen for its good implantation, steady fermentation, high alcohol tolerance (up to 15% v/v), enhanced mouthfeel, and wine structure. This strain will ferment well with a pH above 3.2 and total SO2 levels up to 50-60 ppm. In red wines, increased spicy, cherry and red fruit flavors have been noted. Red and white wines fermented with VP41 have increased richness and complexity.
- Alcohol tolerance: <15.5% v/v
- SO2 tolerance: <60 ppm
- pH: >3.2
- Temperature: >61°F
You can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are antagonistic to yeast, sometimes causing problems resulting in stuck or stalled fermentations. The best time to add an ML culture is after racking off the gross lees.