Malolactic Cultures are used to help balance wine acidity and add rich flavor. The Malolactic bacteria in the culture convert malic acid into lactic acid. Lactic acid tastes smoother than malic acid, making malolactic cultures a useful tool for most wine makers.
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.
Great for White, Red, Fruit, Cider (66 gal) dose
Adapted to low temperature and low pH; enhances polyphenolic content and fruit character
Lalvin MBR 31 was selected by the ITV for use in red and white wines.
Performs well even under stressful conditions such as low pH (3.1) and low temperature (greater than 13ºC/55ºF).
Known for its positive sensory characteristics. In reds, it may increase berry fruit flavors and mouthfeel. In whites, it is known for light buttery flavor, respect for fruit, increased body and length of finish.
It may be slow to start but finishes quickly. Learn More
Malolactic cultures are bacteria that convert harsher malic acid to lactic acid. They are often used in red wines to mellow them and sometimes in Chardonnay and Sauvignon Blanc to provide buttery notes. Learn More
Fresh liquid cultures of Oenococcus oenii (ER1A and EY2D) provides rapid and complete malic acid to lactic acid reduction to balance and soften wines. Learn More
Opti-Malo Plus is a natural nutrient developed by Lallemand specifically for MLF. It is a blend of inactive yeasts rich in amino acids, mineral cofactors, vitamins, cell wall polysaccharides and cellulose. Learn More