Lalvin VP41 DRY MALOLACTIC BACTERIA Viniflora Oenos Wine Fermentation Treatment Bacteria (Treats 66 gal)

Description

• Lallemand | LalVin VP41™ | Dry Malolactic Bacteria | 2.5 g Packet for increased richness and complexity
• Mellows red wines and adds buttery notes to whites and converts harsh malic acid to soft lactic acid
• Direct innoculation after alcoholic fermentation, can be added after first or second racking or even later
• Oenococcus Oeni strain manufactured by Lallemand.  One pack is sufficient to treat 66 Gallons. 

• Alcohol tolerance: <15.5% v/v
• SO2 tolerance: <60 ppm
• pH: >3.2
• Temperature: >61°F

They say you can’t store malolactic bacteria once the package has been opened.  We disagree.  Cut the corner off the pack, shake out some, shake the remainder into a corner of the pack, squeeze the air out and fold the corner over.  Secure with paperclip and store in a cool dry place.  Necessity is the mother of invention.

Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are antagonistic to yeast, sometimes causing problems resulting in stuck or stalled fermentations. We think the best time to add an ML culture is after racking off the gross lees or after fermentation has completed.