Great for Red, White (66 gal) dose
Adapted to high SO? 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.
Customer ReviewsWrite a review
4 days into fermentation added the Mp41 after PG reading was 1.990 there was still venting for 2 weeks before I pressed the grapes.
Hopefully, it will be ok, but UPS took 2 more days than they said on delivery, and it may have been left in a warehouse or such over a very hot weekiend.
I like VP41 because I seldom have to jack the temps up to get it doing its thing. Measuring the right quantity for small batches can be a little challenging (6 gal-.25g), but If you've got multiple carboys to dose, it's not so bad.