LALVIN VP41™
(Oenococcus oeni)
Oenococcus oeni highly tolerant strain which can perform under the most difficult winemaking conditions.
LALVIN VP41™ was isolated in a hot region of Italy during an extensive European Union collaboration to research natural Oenococcus oeni strains with unique performance and winemaking properties. LALVIN VP41™ demonstrates excellent tolerance to alcohol (near 16.5% v/v) and a good tolerance of low pH (down to 3.1). LALVIN VP41™ is sensitive to low temperatures and performs best when wine temperature is maintained above 16 degrees C. This strain contributes to the red berry fruit aroms in red wine. Low diacetyl production; low in co-inoculation; low in sequential inoculation
Selected by CRAFT project
Process
MBR
Brand
LALVIN
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