€120.00 tax excl.
In white and red wines it gives kinetic guarantees even in extreme conditions of pH (3.0) and temperature (13 ° C), with excellent organoleptic results especially in relation to the structure and the fruity aromatic component.
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
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