Joenos Lalvin VP41, 200 ml Malolactic Bacteria for Acid Reduction

Lalvin VP41 is a culture of Oenococcus oeni bacteria for biological acid reduction, that is, malolactic fermentation. In this process, the sharper malic acid is converted into the softer lactic acid, making the wine rounder and microbiologically more stable. The strain is considered robust and manages acid reduction even under difficult conditions.

This liquid culture comprises 200 ml and can be used by direct addition; prior rehydration is not necessary. According to the manufacturer, VP41 also works reliably at higher alcohol content, lower pH and elevated sulfur levels, while forming only few undesirable by-products. Suitable for white, rosé and red wines. Exact dosage and addition according to the package instructions.

• Contents: 200 ml bacterial culture (Oenococcus oeni)
• Purpose: biological acid reduction (malolactic fermentation)
• Use: direct addition without rehydration
• Suitable for: white, rosé and red wines, even under difficult conditions
• Brand: Joenos

Manufacturer information:

• Yield: one unit for up to 250 liters of wine or must
• pH tolerance: above 3.1
• Alcohol tolerance: up to 16 % vol.
• SO2 tolerance: up to 60 mg/l total
• Temperature tolerance: from 16 °C
• Storage/shelf life: cool and protected from light, 18 months at +4 °C