Malolactic Bacteria, VP41
- 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.
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