O. oeni strain adapted to high SO₂ and high alcohol; enhances complexity and mouthfeel.
Lalvin MBR VP41® was isolated in Italy during an extensive European Union collaboration.
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 exhibit increased richness and complexity.
Pitch directly or rehydrate with nutrients for best results. Good for up to 66 gal (2.5hL).