Malolactic Culture 2G

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. 2 Gram sachet suitable for approx 250 litres.

• pH tolerance > 3.1
• Alcohol tolerance: up to 16 % vol.
• SO2 tolerance: up to 60 mg/L total SO2
• T° tolerance > 16°C