LALVIN 31® Malolactic Bacteria 2.5 hL (66 gal) dose
Item No. 15022
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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, it adds c
Price $28.5
Per Each
Excl. Tax
Each
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, it adds complexity due to its light buttery flavor. With lees contact the buttery notes decrease, elevating fruit flavors and mineral notes
- In red wines, dark berry fruit flavors, color stability, and mouthfeel are increased
- 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, especially when used in conjunction with
OPTI’MALO BLANC® or ML RED BOOST™ - 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: aromaticwhites, 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). "
Downloads
Lallemand Malolactic Bacteria - Safety Data Sheet
Lallemand Malolactic Bacteria - Product Declarations
LALVIN 31 - Technical Data Sheet
LALVIN 31 - Specification Sheet "
Specifications
- Brand
- Lallemand
- Minimum Temperature Range
- 10°C - 15°C
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LALVIN 31® Malolactic Bacteria 2.5 hL (66 gal) dose
Item No. 15022
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, it adds c
Price $28.5
Per Each
Excl. Tax
Each
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, it adds complexity due to its light buttery flavor. With lees contact the buttery notes decrease, elevating fruit flavors and mineral notes
- In red wines, dark berry fruit flavors, color stability, and mouthfeel are increased
- 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, especially when used in conjunction with
OPTI’MALO BLANC® or ML RED BOOST™ - 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: aromaticwhites, 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). "
Downloads
Lallemand Malolactic Bacteria - Safety Data Sheet
Lallemand Malolactic Bacteria - Product Declarations
LALVIN 31 - Technical Data Sheet
LALVIN 31 - Specification Sheet "
Specifications
- Brand
- Lallemand
- Minimum Temperature Range
- 10°C - 15°C