Dry Malolactic Bacteria - VP41 (2.5 g)

Dry Malolactic Bacteria - VP41 (2.5 g)

Malolactic Bacteria Accessories  
In Stock
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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
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 2 questions Browse 2 questions and 52 answers
Why did you choose this?
MoreFlavor Store
Used it before, it worked for me
David G on Jul 29, 2020
One of my favorite red wine ml’s
Mark S on Jul 14, 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
Need to MLF some Cab Sauv.
Wine Down V on Nov 11, 2019
Fits my condition
UMBERTO S on Nov 9, 2019
ran out
Terry Robbins on Nov 5, 2019
Have a good experience with this product.
Cezary M on Oct 23, 2019
I believe we have some barrels of really great tasting & looking Cabernet Sauvignon & Syrah> I want to give them a chance to be really great.
Don Meares on Oct 23, 2019
Good at low temp end of ferment
Gunnar B on Oct 17, 2019
A former professional vintner suggested it.
Stephen T on Oct 14, 2019
I need Malo for my wine
David Y on Oct 9, 2019
This worked for me in with past vintages.
Gregory M on Oct 8, 2019
It's a very relaible dry yeast and is more temerature stable than the liquid ones.
Heather D on Oct 7, 2019
recommended in second fermentation for red wines.
K J M on Sep 30, 2019
Worked in the past
Stan S on Sep 30, 2019
Customer comments
Robert M on Sep 27, 2019
round out wine flavors (~30 gallons)
Ian P on Sep 21, 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 on May 17, 2019
excellent MLF for co inoculating
Mike 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
recommended for stuck fermentations
Mike Edward P on Jul 23, 2020
very low Ph
Joseph F on Jul 1, 2020
how long can it stored unopened?
Dick Sheremeta on Apr 10, 2020
BEST ANSWER: I would say at least a year. I am a huge fan of VP41. I have used it since 2013 and it has never failed.
I typically purchase mine after harvest when I can estimate what I need for the year. That said, I currently have a couple of these in the freezer from last year - I will use them this year with confidence.

I typically sprinkle VP41 on top of my fermenters and then stir. I do this one day before pressing. There are different opinions on when to add malolactic, but this has always worked for me.

4.6 / 5.0
9 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Didn't work
Bad bacteria? I've had it in 5 carboys of wine and not a sign of activity. Disappointed
November 10, 2019
9 months 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 MB
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
1 year 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
over 2 years ago
It's a great one to use for a fast and complete MLF and for Co-inoculation.
February 23, 2018
over 2 years ago
Worked well for me
I only wish it came in smaller packages
February 1, 2018
over 2 years 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
over 2 years ago
Good MLB
Good bacteria. Completes quickly.
January 24, 2018
over 2 years ago