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Lalvin VP41™

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.

Alcohol Tolerance
16 %

pH Tolerance
>3.2

SO₂ Total Tolerance
<60 mg/L

Nutrient Demand
Low

Min. Temperature Tolerance
16 °C

Max. Temperature Tolerance
28 °C

Suitability for co-Inoculation
Recommended

Diacetyl Production during co-Inoculation
Low

Sensory Impact
Fruity Mouthfeel Freshness

Diacetyl Production by Post AF Inoculation
Low

Biogenic Amines
No

Documentation

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