Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Italian selection from the CRAFT project
Spezies
Oenococcus oeni
Enhances complexity and mouthfeel, adapted to high alcohol wines
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.Alkoholtoleranz
16 %
pH Toleranz
>3.2
Gesamt SO₂ Toleranz
<60 mg/L
Nährstoffbedarf
Niedrig
Tolerierte Minimaltemperatur
16 °C
Tolerierte Maximaltemperatur
28 °C
Diacetylbildung bei Co-Inokulation
Niedrig
Sensorischer Einfluss
Fruity
Mouthfeel
Freshness
Impfung nach Ende der alkoholischen Gärung
Niedrig
Biogene Amine
Nein