VP41 Dry Malolactic Bacteria - 2.5 g

VP41 Dry Malolactic Bacteria - 2.5 g

Malolactic Bacteria Accessories  
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MBR 41 was isolated in the Abruzzi region of Italy during an extensive European Union collaboration for use in red and white wines. MBR 41 was chosen for its good implantation, steady fermentation, high alcohol tolerance (up to 15% v/v), enhanced mouthfeel and wine structure. This strain will ferment well with a pH above 3.2 and total SO2 levels up to 50-60 ppm. In red wines, increased spicy, cherry and red fruit flavors have been noted. Red and white wines fermented with MBR 41 have increased richness and complexity.

  • Alcohol tolerance <15.5% v/v
  • SO2 tolerant <60 ppm
  • pH >3.2
  • temperature >61 degree F

You can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are atagonistic to yeast, sometimes causing problems resulting in stuck or stalled fermentations. The best time to add an ML culture is after racking off the gross lees.

2.5g packet is good for 250L (66gal)

Click here for a PDF of the MoreWine Manual on Malolactic fementation. (Tip: Success begins during the hydration phase!)

Item # DYWM3
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Availability California - In Stock
Pennsylvania - In Stock
Weight 0.06LBS
Community Q&A

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Why did you choose this?
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John M on Sep 12, 2019
Suggested for Co-inoculation
Sean A on Aug 28, 2019
John M on Sep 12, 2019
Used it in past it's reliable
Danny F on Sep 2, 2019
Suggested for Co-inoculation
Sean A on Aug 28, 2019
Trying something different than last year
Dominic P on Aug 28, 2019
Wish it came in smaller package. For 6 gallon batch.
Steve H on Aug 28, 2019
Paul C on May 30, 2019
I follow religiously your manual !
Valentin P on May 17, 2019
excellent MLF for co inoculating
Michael Somma on Apr 25, 2019
recommendation from people @ winemaking talk.com
william h on Apr 20, 2019
good mouth feel
john c on Jan 17, 2019
you were out of C-16!
Brian G on Nov 17, 2018
i hope i did the right think to add malolactic to my wine
Antonio C on Nov 17, 2018
why not
Donald S on Oct 29, 2018
fits my needs
Stephen G on Oct 29, 2018
I need this to do malolactic fermentation
Lou B on Oct 25, 2018
Internet reviews
Lance R on Oct 25, 2018
Wide range of acceptable wine conditions for success.
Dan K on Oct 23, 2018
Works very well for reducing the acidity of overly tart apple juice for hard cider. I press my juice with about 50% very acidic crabapples, and this takes the excessive malic acid and leaves a very pleasant, fruity, complex cider which is well balanced despite fermenting to full dryness ( I use staggered pitches of 71b, d47, and qa23 yeast).
Byron D on Oct 17, 2018
Description of characteristics seems to fit the profile of the Grenache, Shiraz, and Brunello that I am trying to make
James M on Oct 15, 2018
It works!
Valued C on Oct 12, 2018
Mandi A C on Oct 5, 2018
Best to use for my red wines
Janice M on Oct 3, 2018
This stuff is expensive but it ALWAYS and I mean ALWAYS gets the job done.
Jonathan B on Aug 29, 2018
Good results in the past.
John L Donahue I on Aug 24, 2018
Frontenac grapes
Doug J on Aug 24, 2018
I have gotten good results with this in the past
Daniel Z on Aug 16, 2018
Trying a new culture
Dan A on Aug 11, 2018
Lagging MLF, need a more robust MLB. Will use remainder for fall harvest.
James G D on Jul 12, 2018
recommended by grape must supplier
Tom W on Jan 25, 2018
REstart MLF in my sangiovese
Joseph Policastro on Jan 20, 2018
Used it in past it's reliable
Danny F on Sep 2, 2019
Trying something different than last year
Dominic P on Aug 28, 2019

5.0 / 5.0
8 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Worked like a charm
Followed the instructions to the letter and it worked quickly with no problems. I used the recommended nutrient.
November 9, 2018
11 months ago
Great product delivered on time
Great Product that was delivered on time.
September 27, 2018
1 year ago
Lallamand Product used in trials for Co-inoculation for MLF
Hey, this is the product Lallemand expert used in the MLF coinoculation trials. Report at Lallemand search for "the wine expert: " "The Wine Expert n°4 – Co-inoculation of selected wine bacteria" Note: Article notes "co-inoculation
techniques (bacteria inoculation 1 day after yeast) with VP41
MBR® culture"
August 27, 2018
VP41 always works for me
This has always started MLF within a day or two and finished completely. I am even able to split the 2.5g and add just 0.21g per "5-gallons". I typically sprinkle on top of each 70 pound batch of red wine after fermentation and a day or two before pressing.
April 17, 2018
1 year ago
It's a great one to use for a fast and complete MLF and for Co-inoculation.
February 23, 2018
1 year ago
Worked well for me
I only wish it came in smaller packages
February 1, 2018
1 year ago
VP-41 Dry Malolactic
I have used VP-41 for a few years and always found it to work well. I usually have 10+ carboys of different red wines that typically have rather low pH. I hydrate one packet of the VP-41 and divide it between all the carboys. Usually MLF has finished in all in 6 to 8 weeks.
January 24, 2018
1 year ago
Good MLB
Good bacteria. Completes quickly.
January 24, 2018
1 year ago