{"product_id":"lallemand-lalvin-31-mbr-dry-malolactic-bacteria","title":"Lallemand | LalVin 31™ (MBR®) | Dry Malolactic Bacteria","description":"\u003cul\u003e \u003cli\u003e LalVin 31™ performs well under such stressful conditions as low pH or low temperature\u003c\/li\u003e \u003cli\u003e In white wines it is known for acid reduction, light buttery flavor, respect for fruit, increased body and length of finish\u003c\/li\u003e \u003cli\u003e In red wines it is known for increasing berry fruit flavors and mouthfeel\u003c\/li\u003e \u003cli\u003e Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e 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.\u003c\/p\u003e \u003cp\u003e For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003e2.5 g:\u003c\/strong\u003e good for 66 gallons\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003e25 g:\u003c\/strong\u003e good for 660 gallons\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e \u0026lt;14% v\/v.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSO2 tolerance:\u003c\/strong\u003e \u0026lt;45 ppm\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003epH: \u003c\/strong\u003e\u0026gt;3.1\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eTemperature: \u003c\/strong\u003e\u0026gt;55°F\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e 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.\u003c\/p\u003e","brand":"Generic","offers":[{"title":"2.5 G","offer_id":53082925105441,"sku":"DYWM5","price":38.99,"currency_code":"USD","in_stock":true},{"title":"25 G","offer_id":53082925138209,"sku":"DYWM5B","price":156.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/65632.png?v=1785156320","url":"https:\/\/morebeer.mom\/products\/lallemand-lalvin-31-mbr-dry-malolactic-bacteria","provider":"MoreBeer!","version":"1.0","type":"link"}