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