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Lalvin Malolactic Culture VP41 25g
Product ID: 70030
Lalvin Malolactic Culture VP41 25g
Price:
$175.00
AUD
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Lalvin VP41® was isolated in a hot region of Italy during a European Craft malolactic bacteria selection project for wine bacteria with unique performance and winemaking properties. Lalvin VP41® stood out as highly tolerant, which can perform under the most difficult winemaking conditions such as very high alcohol as well as low pH. It is one of the wine bacteria that is very tolerant to SO2. In addition to it’s excellent wine tolerance, Lalvin VP41® is recognized for it’s sensorycontribution to red berry fruit aroma, it’s late and slow degradation of citric acid and very low production of diacetyl. 20 Gram sachet suitable for approx 2500 litres.
• pH tolerance > 3.1
• Alcohol tolerance: up to 16 % vol.
• SO2 tolerance: up to 60 mg/L total SO2
• T° tolerance > 16°C
LALLEMAND YEAST DATA YEAST SUGGESTIONS – Use 25 g of yeast per 100 L | ||||
PURPOSE | STYLE | YEAST | ALCOHOL TOLERANCE | |
All- Rounder | All wines, cider, fruit wines etc. | LALVIN EC1118TM | 18% | The benchmark for yeast able to ferment in challenging conditions. Neutral and respects the fruit |
Red Wines | LALVIN Rhone 2226TM | 18% | Excellent yeast for premium red wines – great mouthfeel and structure. Ideal in very ripe fruit. | |
Shiraz | Fruity and soft | PERSYTM | 16% | Low / no H2S producer – creates soft and fruit driven wines. |
Structural | LALVIN CLOSTM | 17% | Robust and reliable – gives great fruit flavours, adds complexity and structure. | |
Cabernet Sauvignon | Fruity and soft | PERSYTM | 16% | Low / no H2S producer – creates soft and fruit driven wines. |
Structural | LALVIN Black PearlTM | 16% | Creates wines with dark fruit flavours with great mouthfeel. | |
Pinot Noir | Premium | LALVIN RC212TM | 16% | The benchmark for Pinot Noir |
Other / Alternative Red Varieties | Premium | LALVIN CLOSTM | 17% | Robust and reliable – gives great fruit flavours and adds complexity. Great for all alternative varieties |
White Wine | Best Seller | LALVIN QA23TM | 15% | Highest selling white wine strain |
YEAST REHYDRATION AND FERMENTATION NUTRITION GUIDELINES | |||
Yeast Rehydration Nutrient | GO-FERM Sterol FlashTM | Use 30 g/100 L | CALCULATIONS • Determine how much juice is to be fermented (eg. 400 L) (eg. GSF dose 30 g/100 L = 120 g of GSF for 400 L) (20 x weight of yeast = 2000 mL (2 L) for 400 L of water) INSTRUCTIONS FOR REHYDRATION OF YEAST • Add chlorine free water to a bucket. Ensure water is more than 15° C. • Add GO-FERM Sterol FlashTM and mix |
Fermentation Nutrient | Fermaid ATTM | 2 x 20 g/100 L adds | First addition at the start of fermentation. Second addition 1/3rd through fermentation. |
Fermaid OTM | 2 x 20 g/100 L adds | First addition at the start of fermentation. Second addition 1/3rd through fermentation. | |
Difficult conditions | ResKueTM | Cell Walls Add 1 x 300 ppm | To be used if the fermentation rate starts to slow down. ResKue will detoxify the ferment, allowing the yeast to finish fermenting. |
MALOLACTIC FERMENTATION (MLF) | ||||
PURPOSE | STYLE | YEAST | ALCOHOL TOLERANCE | |
ALL varieties | Best Seller | LALVIN VP41TM | 17% | Highest selling, most robust and reliable strain for malolactic fermentation |
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