VP 41 Malolactic Bacteria

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.

• Chosen for its strong implantation, steady fermentation, and enhanced mouthfeel and wine structure.

• Known strain that has proven effective at high alcohol levels (up to 15.5% v/v), 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.

• Both red and white wines fermented with VP41 have increased richness and complexity.

• Lalvin MBR VP41 is often recommended for restarting stuck and sluggish MLF due to its high alcohol and SO2 tolerance.