Malo Lactic Culture: Wyeast 4007

Malo Lactic Culture: Wyeast 4007

Malo-Lactic Culture- Lalvin VP41- Dried .25 g

Freeze dried ML culture to lower malic acid and convert it to the softer lactic acid. Rounds out flavors in wine. Prevents
refermentation in the bottle. Order today! Sufficient for (6) US gallons.
Availability: In stock
VP41 (freeze dried) is an all-purpose bacterial strain for enhanced complexity and mouthfeel (Sufficient for 6 US gallons).

VP41™ is a flexible and adaptable strain that is appreciated for its ability to enhance aromatic complexity, richness, and mouthfeel in different styles of red, white, and rosé wines. White wines have elevated tropical fruit flavors, apple and pear notes, and very low levels of diacetyl

Rosé wine aromas are respected and adaptable based on varietal and fermentation aromas
Red wines have increased currant and berry flavors and aromas, with enhanced coffee and chocolate notes and sweet tannins

It is a recommended strain for restarting stuck malolactic fermentations. At temperatures below 16°C (61°F) it may be slow to start but can complete MLF

This bacteria is selected for its strong implantation rate, steady fermentation kinetics, high alcohol tolerance, enhanced mouthfeel, and ability to improve wine structure

Oenococcus oeni isolated in Italy
Alcohol Tolerance: <16%
pH: >3.1
Total SO2: <60ppm
Temp: >61°F

Frequently used in: all styles of red, white, and rosé wines, restarting stuck fermentations
Usage: Add directly to wine and mix thoroughly.

Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F). .25 gram pack sufficient for (6) US Gallons.
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