Lallemand | LalVin 31™ (MBR®) | Dry Malolactic Bacteria

• LalVin 31™ performs well under such stressful conditions as low pH or low temperature
• In white wines it is known for acid reduction, light buttery flavor, respect for fruit, increased body and length of finish
• In red wines it is known for increasing berry fruit flavors and mouthfeel
• Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria

MBR 31 was chosen by the ITV in France for use in white and red wines for high activity and positive flavor characteristics. In white wines it is known for acid reduction, light buttery flavor, respect for fruit, increased body and length of finish. In red wines it is known for increasing berry fruit flavors and mouthfeel. MBR 31 is a good strain for use at temperatures as low as 15°C (59°F). Of the MBR strains, it is the most tolerant of low pH.

For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation.

• 2.5 g: good for 66 gallons
• 25 g: good for 660 gallons
• Alcohol tolerance: <14% v/v.
• SO2 tolerance: <45 ppm
• pH: >3.1
• Temperature: >55°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 antagonistic 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.