Lallemand | LALVIN 31™ (MBR®) | Dry Malolactic Bacteria | 250 g

DYWM902

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Description

Balanced sensory profile and color stability in low pH wine and low temperature conditions

LALVIN 31® is suitable for cool climate wines as it can enhance varietal characters, fruit flavors, and promote color stability. Wines made using LALVIN 31 have good body and length.

In white wines, adds complexity with light buttery notes (butter decreases with lees contact, enhancing fruit and mineral notes)

In red wines, enhances dark berry fruit, increases mouthfeel, and promotes color stability

Tolerant to high levels of lactic acid (from high starting malic acid levels) that can be inhibitory to other ML strains

Selected for its capacity to achieve malolactic fermentation in low pH and low temperature situations

Due to its high nutrient demand, it is sometimes slow to start but finishes quickly

Oenococcus oeni isolated by the Institut du Français de la Vigne et du Vin (IFV), France

Alcohol Tolerance: <14%
pH: >3.1
Total SO2: <45ppm
Temp: >55°F
Frequently used in: Aromatic whites, light and medium-bodied reds, fruit wine

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 (>18months) store at –18°C (0°F).

Item #	DYWM902
Shipping	Eligible for Free Shipping Program
Availability	In Stock
Weight	0.61 LBS