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VP41 Dry Malolactic Bacteria - 2.5 g
DYWM3

VP41 Dry Malolactic Bacteria - 2.5 g

Malolactic Bacteria Accessories  
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Description

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
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.06 LBS
Community Q&A

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Browse 4 questions Browse 4 questions and 65 answers
Why did you choose this?
MoreFlavor Store
Trust it.
Mark M on Jul 7, 2022
I need it
Mike on Apr 26, 2022
Trust it.
Mark M on Jul 7, 2022
Used this last time we converted Maltic Acid to Lactic Acid
Eric R on May 23, 2022
I need it
Mike on Apr 26, 2022
SO2 tolerant at a low ph level
Samuel Kris Van V on Feb 9, 2022
I've used it before for Pinot noir and Syrah. Great results
Ira K on Jan 31, 2022
This is worked well for me in the past
Thomas W on Dec 2, 2021
It's a work horse for MFL
Remy on Nov 19, 2021
Great product
Black Cliffs V on Nov 5, 2021
Used it previously
D K on Oct 26, 2021
Used it in the past and it worked well.
Alan Evans on Oct 21, 2021
I need it to make my wine
Thomas Edward y on Oct 16, 2021
previous success using this product
Vincent W on Oct 8, 2021
i have used it before
Brian E on Oct 8, 2021
Used it before and it always worsk
craig M on Sep 22, 2021
Works well for co-innoculation with D254
Sean A on Sep 5, 2021
Used last year
Thomas L on Aug 28, 2021
Consistent results, year after year.
Jim K on Aug 28, 2021
better product than my homebrew shop
Charles T on May 19, 2021
I have used this bacteria in my MLF with great success with my Cabernet Sauvignon, Merlot, Petite Sirah and Malbec.
Mario Montemor Da S on Apr 3, 2021
PH is low and SO2 a bit higher than normal
Mark H on Jan 28, 2021
Its an awesome product
Mandar M on Dec 28, 2020
Recommended by friend
Chris P on Dec 11, 2020
For completing Malo fermentation
Todd G on Nov 4, 2020
It was available and just enough for what I need
Lannie S on Nov 3, 2020
Hear good things gonna give it a try
David Q on Oct 26, 2020
Used in past.
KEEFE B on Oct 10, 2020
Reading reviews
Robert C on Oct 10, 2020
used it before
David Stephens on Oct 9, 2020
Red wine Malo
Matt Starr on Oct 3, 2020
Great for MLF fermentation
Janice M on Oct 1, 2020
for wine making
Nancy B on Oct 1, 2020
I use this bacteria all the time and have good results
Brian C on Sep 22, 2020
I like to promote a complete malolactic fermentation to ensure stability
Kirk A on Sep 18, 2020
Making an Italian Red
Whit W on Sep 18, 2020
Have always used with Hybrid grapes
Richard S on Sep 17, 2020
Works great for MLF in my red wines
Janice M on Sep 10, 2020
This sounded like a good choice for this year's Syrah.
Michael Bergstrom on Sep 10, 2020
Need a Malo Bacteria that produces low levels of diacytel that yeast can consume with co-innoculation
Erin O on Sep 9, 2020
The best MLF
Mike on Sep 3, 2020
My boos use to have it
Luis H on Sep 1, 2020
Used it before, it worked for me
David G on Jul 29, 2020
recommended for stuck fermentations
Mike Edward P on Jul 23, 2020
One of my favorite red wine ml’s
Mark S on Jul 14, 2020
very low Ph
Joseph F on Jul 1, 2020
High so2 to.erance
Dan B on Jun 16, 2020
1st time ordering from you folks. Hard time finding product in my area. Comments were very positive.
Edward A S on May 1, 2020
ML Fermentation gives wine a better mouthfeel
Sharon T on Apr 30, 2020
Used successfully before
Mike B on Apr 27, 2020
for upcoming wine season
Mike on Mar 27, 2020
Higher alcohol tolerance
Randy L. Fox on Dec 24, 2019
Used this last time we converted Maltic Acid to Lactic Acid
Eric R on May 23, 2022
SO2 tolerant at a low ph level
Samuel Kris Van V on Feb 9, 2022
Can I use the VP41 without any addition of Acti-ML?
Valentin on Oct 7, 2021
BEST ANSWER: Have you read the descriptions for both? Acti-ML is a yeast nutrient for the Malolactic bacteria. Your malolactic fermentation will likely suffer without proper nutrients. I have used both Acti-ML or Opti Malo Plus at different times. Either one will work well, and they're inexpensive. MLF can be difficult anyway, so why not give yourself the best chance for success?
how long can it stored unopened?
Dick Sheremeta on Apr 10, 2020
BEST ANSWER: From Scottlabs:

• Once opened, lactic acid bacteria sachet must be used immediately.
• This product can be stored for 18 months at 4°C/40°F or 36 months at -18°C/O°F in original
sealed packaging.
• Sealed packets can be delivered and stored for 3 weeks at ambient temperature (<25°C/77°F)
without significant loss of viability.
• That said, (on advice of a local wine lab technician) I have weighed out a portion of the bacteria and resealed the sachet and returned to freezer with good results. However, I use the rest of it within weeks to a month or two depending on harvest timing.
Is it ok to mix VP41 with Hansen CH16? I have a stuck fermentation and I believe PH is too low for the CH16 that I already added.
donald sanderlin on Nov 21, 2021
BEST ANSWER: What is the ph on the fermentation? That might be affecting the yeast leading to stuck ferm. As far as the bacteria goes, I've combined both before and the malo went fine. But again if the must is too acidic you're gonna have problems there too.
Reviews

4.2 / 5.0
10 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
8
0
0
0
2
Rated 1 out of 5
Temperature sensitive! Don’t let it get warm.
The malo did not take. It must have died in the packaging because the cold pak was no longer cold when I picked it up.
November 21, 2021
Purchased
10 months ago
Rated 1 out of 5
Didn't work
Bad bacteria? I've had it in 5 carboys of wine and not a sign of activity. Disappointed
November 10, 2019
Purchased
over 2 years ago
Response from MoreFlavor
A lot of times the malolactic fermentation will have very subtle or no signs of active fermentation depending on the wine you are working with. The only real way to test that the bacteria has worked and done its job is to do a chromatography before and after the fermentation to check for the presence of malic acid. If you test your wine and it is clear that the bacteria has not worked we are happy to work with you to offer a replacement or a refund. Please email us at info@moreflavor.com or call at 800-600-0033. Cheers!
May 24, 2020
Malcolm lieban
Rated 5 out of 5
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
Purchased
over 3 years ago
Rated 5 out of 5
Great product delivered on time
Great Product that was delivered on time.
September 27, 2018
Purchased
over 3 years ago
Rated 5 out of 5
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
Rated 5 out of 5
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
Purchased
over 4 years ago
Rated 5 out of 5
It's a great one to use for a fast and complete MLF and for Co-inoculation.
February 23, 2018
Purchased
over 4 years ago
Rated 5 out of 5
Worked well for me
I only wish it came in smaller packages
February 1, 2018
Purchased
over 4 years ago
Rated 5 out of 5
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
Purchased
over 4 years ago
Rated 5 out of 5
Good MLB
Good bacteria. Completes quickly.
January 24, 2018
Purchased
over 4 years ago