LALVIN VP41™
(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.
Selected by CRAFT project
This product is not intended to diagnose, treat, cure, or prevent any disease. Product availability and claims may differ by country and shall be used according to applicable laws.
Wine types
Technical information
- Minimum temperature: 16 °C
- pH tolerance: >3.2
- Alcohol tolerance: 16 %
- Co-inoculation suitability: Recommended
- Diacetyl production during co-inoculation: Low
- Diacetyl production post af inoculation: Low
- Biogenic amines production: none
- Sensory impact: Fruity, Mouthfeel, Freshness
- Cinnamyl esterase activity: 0