Dry Malolactic Bacteria - VP41 (66 gal) dose

  • Packet of VP41 dry lacto

Dry Malolactic Bacteria - VP41 (66 gal) dose

SKU ML004

PRICE AS CONFIGURED:

$42.99

Product Details

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.

Additional Information

SKU ML004

Customer Reviews

Based on 6 reviews
50%
(3)
17%
(1)
33%
(2)
0%
(0)
0%
(0)
C
Chuck
Dry Malolactic Bacteria-VP41(66 gal dose)

I've been using this for years in all my reds and chardonnay. It works great. It speeds the process up. As always great service at Midwest Supplies.

V
V S.
Weak fermentation

This year's wasn't as vigorous as last. Added after first racking. No sulfites.

C
Charles L.
Hawkowl hill vineyard and winery

Presumably great stuff; my estate grown and made Marquette and Frontenac wines are currently going on 6 weeks of malolactic fermentation; tasted today, and one word—delicious!

p
paul f.
Use of MP41 andwhen added

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.

J
John W.
Slow Delivery During Hot Weather

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.

12

Customer Reviews

Based on 6 reviews
50%
(3)
17%
(1)
33%
(2)
0%
(0)
0%
(0)
C
Chuck
Dry Malolactic Bacteria-VP41(66 gal dose)

I've been using this for years in all my reds and chardonnay. It works great. It speeds the process up. As always great service at Midwest Supplies.

V
V S.
Weak fermentation

This year's wasn't as vigorous as last. Added after first racking. No sulfites.

C
Charles L.
Hawkowl hill vineyard and winery

Presumably great stuff; my estate grown and made Marquette and Frontenac wines are currently going on 6 weeks of malolactic fermentation; tasted today, and one word—delicious!

p
paul f.
Use of MP41 andwhen added

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.

J
John W.
Slow Delivery During Hot Weather

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.

12