Lalvin 31® MBR

It prevents the growth of volatile acidity and the formation of unpleasant odours, and promotes the formation of characteristic aromas and fragrances. Ensures the natural conversion of excess malic acid into lactic acid. Other properties include a high growth rate and a tendency to limit in part the amount of citric acid.

For cool climate, adapted to low pH and low temperature wines

Lalvin 31™ (MBR®) was selected by the Institut Technique du Vin (ITV), France, and performs well under such stressful conditions as low pH (>3.1) or low temperature (>14°C/57°F). Final color intensity depends on the duration of malolactic fermentation (MLF). By being able to carry out MLF at low temperature, Lalvin 31® gives the winemaker control to obtain wine with higher color intensity and stability; Lalvin 31® is noted for its good sensory balance in red and white wines, and for low production of biogenic amines.

TYPE OF WINE

Red Wine

White Wine

TECHNICAL DETAILS

Alcohol Tolerance: 14 %

pH Tolerance: > 3.10

SO₂ Total Tolerance: < 45 mg/L

Nutrient Demand: High

Min. Temperature Tolerance: 13 °C

Max. Temperature Tolerance: 28 °C

Suitability for co-Inoculation: Recommended

Diacetyl Production during co-Inoculation: Very low

Sensory Impact: Structure Fruity Freshness

Diacetyl Production by Post AF Inoculation: Moderate to Low

Citric Acid Degradation: Late to moderate degradation during MLF

Biogenic Amines: No

PACKAGING

25 g bag