VP41 Bacteria was isolated in a hot region of Italy region during a European Craft malolactic bacteria selection project for wine bacteria with unique performance and winemaking properties. VP41™ stood out as a highly tolerant strain, which can perform under the most difficult winemaking conditions such as very high alcohol as well as low pH. It is one of the ML strains very tolerant to SO2. In addition to it’s excellent wine tolerance, VP41™ is recognised for its sensory contribution to red berry fruit aroma, it’s late and slow degradation of citric acid and very low production of diacetyl.

  • A highly tolerant strain.
  • Performs under difficult winemaking conditions.
  • Available in both MBR and 1-Step varieties.