O. oeni adapted to high SO₂ and high alcohol; enhances complexity and mouthfeel
- Lalvin MBR VP41® was isolated in Italy during an extensive European Union collaboration.
- Performs well at a pH above 3.2 and a total SO2 level of 50-60 ppm. In temperatures below 16ºC(61ºF) it is a slow starter but can complete fermentation.
- Chosen for its strong implantation, steady fermentation, high alcohol tolerance (up to 15.5% v/v), enhanced mouthfeel and wine structure.
- Both red and white wines fermented with VP41 have increased richness and complexity.
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 ***