White, Red, Fruit, Cider
O. oeni adapted to low temperature and low pH; enhances polyphenolic content and fruit character
- Lalvin MBR 31® was selected by the ITV for use in red and white wines.
- Performs well even under stressful conditions such as low pH (3.1) and low temperature (greater than 13ºC/55ºF).
- Known for its positive sensory characteristics. In reds, it may increase berry fruit flavors and mouthfeel. In whites, it is known for light buttery flavor, respect for fruit, increased body and length of finish.
- It may be slow to start but finishes quickly.
Also good for cider.
*** We highly recommend that you choose an overnight delivery option on all Malolactic Bacteria (regardless of your geographic location). We do not ship perishable items on Fridays or the day before a holiday. Lodi Wine Lab can not guarantee carrier shipping times ***