Lalvin VP41 MBR
Murphy & Son
Price not listed
VP41 wine bacteria enhances complexity and mouthfeel, adapted to high alcohol wines and ciders. Is the acidity the only thing you can taste? Try partnering acidity-reducing 71B yeast with a co-inoculation of bacteria such as VP41. It is one of the wine/cider bacterias that is very tolerant to SO2. In addition to it s excellent wine and cider tolerance, Lalvin VP41® is recognised for it s sensory contribution to red berry fruit aroma, it s late and slow degradation of citric acid and very low production of diacetyl. Lalvin VP41 was isolated in a hot region of Italy during a European Craft malol
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