Dry Malolactic Bacteria - VP41 (66 gal) dose

Great for Red, White (66 gal) dose

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.