Lalvin Malolactic Bacteria VP41 2.5 grams
Isolated in the Abruzzi region of Italy during an extensive European Union collaboration for use in red and white wines. In red wines, increased spicy, cherry and red fruit flavors have been noted. Red and white wines fermented with VP41 have increased richness and complexity.
Alcohol tolerant: Up to 15.5% Temperature range: Above 61°F (16°C) pH tolerance: Higher than 3.2 SO2 tolerance: Less than 60 ppm Strain: Oenococcus oeni