Red, White

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.

Technical Documents

• VP41 MSDS
• Lallemand ML Bacteria Non-GMO Statement
• Rot Protocol for Red Wine
• Rot Protocol for White Wine
• Choosing the Right Malolactic Bacteria
• Managing Diacetyl