Lalvin - GW Kent

BACTERIA
Oenococcus oeni
Lalvin
Selected
Selected
from nature
VP41
Malolactic
DIRECT INOCULATION
Culture
MBR® process
Distributed by:
Scott Laboratories, Inc. (U.S.A.)
2220 Pine View Way, P.O. Box 4559
Petaluma, CA, U.S.A. 94954 – (707) 765-6666
www.scottlab.com – info@scottlab.com
Scott Laboratories, Ltd. (Canada)
950 Brock Road South, Unit 1, Pickering
Ontario, Canada L1W 2A1
(905) 839-9463
Enhances Complexity
and Mouthfeel
Adapted to High
Alcohol and SO 2 Wines
Applications
Lalvin VP41 was isolated in the Abruzzi region of
Italy during an extensive European Union
collaboration to research natural Oenococcus oeni
strains. Numerous wineries and oenological
institutes participated in this four-year effort to
isolate, study and select malolactic (ML) bacteria
with unique winemaking properties. Lalvin VP41's
positive enhanced mouthfeel contribution stood
out in comparison with other ML bacteria strains
during tastings.In temperatures below 16°C (61°F),
Lalvin VP41 is a slow starter but steady fermenter.
The very good implantation, high alcohol and SO 2
tolerance of MBR ® 41 make it a reliable malolactic
fermentation (MLF) culture to use when a
significant impact on wine structure is desired,
especially when using security yeasts for the
primary fermentation that are producing high
levels of total SO 2 .
Produced by:

Oenological and Microbiological Properties
• Pure strain of Oenococcus oeni
• pH tolerance: >3.1
• Wide range of temperature tolerance: 16°-24°C (61°-75°F)
• MLF kinetics: moderate
• Alcohol tolerance: excellent
• Total SO 2 : 50-60 ppm
• Nutrient needs: in difficult conditions, the addition of
Opti-Malo MLF nutrient is recommended
• Low VA production
• Reduction of acetaldehyde content resulting in better
SO 2 efficiency (reduces SO 2 needs)
• Biogenic amine production: very low
Comparison between Lalvin VP41 and
Lalvin 31 MBR Starter Cultures
Comparison between Lalvin VP41 and
Lalvin 31 MBR Starter Cultures
EtOH
LALVIN 41
LALVIN 31
pH
3.0
3.1
3.2
3.3
16 15 14 13 12 20 18 16 14 12
30
40
50
60
ºC
LALVIN 41
LALVIN 31
Mouthfeel
Volume
Spicy Notes
5 4 3 2 1 1 2 3 4 5
4
3
2
1
2
3
4
5
Tanin
Intensity
T SO 2
Red Fruit
Usage
Prepared according to the Lallemand MBR® process,
pre-acclimation is achieved during biomass
production, giving bacteria cell-wall resistance to the
adverse conditions found in wine, and allowing easy
and direct wine inoculations.
Simply rehydrate contents of one sachet for 25 hL
(660 U.S. gallons) into 500 mL of clean chlorine-free
water at 20°-30°C (68°-86°F).
To inoculate, add the suspension directly to the wine
towards the end of the alcoholic fermentation, then
stir gently to evenly distribute the bacteria and
minimize the oxygen pickup.
This product can be stored for 12 months at 4°C
(39°F) and 18 months at -18°C (0°F)
Sensory Contribution of Lalvin VP41
to Aroma and Wine Structure
Lactic
Vegetal
Tropical fruit
4
3.5
3
2.5
2
1.5
1
0.5
0
Volume
*Lallemand internal results 1998-1999
Classic MBR Malolactic
Starter Culture
Lalvin VP41
Varietal
Packaging Sizes
Available in sachets for inoculation of 2.5 hL (66 U.S. gallons), 25 hL (660 U.S. gallons) and 250 hL (6,600 U.S. gallons) of wine.
For More Information
Lallemand has various technical publications at your
disposal. Please visit www.lallemandwine.com for more
information.
Lallemand guarantees the quality of its products sold in
the original packaging, used before the expiration date
and properly stored.
This sheet contains the latest information on our
products. Subjet to change. This information does not
constitute a contract.
SLalvin
Selected
elected
nature
from VP41
@
www.lallemandwine.com
11-03

MATERIAL SAFETY DATA SHEET
SECTION I - PRODUCT & COMPANY IDENTIFICATION
Product name:
Product code:
Description:
Product use:
Manufacturer:
Person responsible for marketing within
the community:
Person responsible for MSDS preparation:
Information telephone:
Emergency telephone:
Date of MSDS preparation: Dec 2007
Oenococcus oeni, bacterial cultures, freeze-dried.
Several.
Concentrated bacterial culture, powder.
Bacteria for oenology.
Lallemand Inc, 1620 Prefontaine, Montreal, QUEBEC,
Montreal, Quebec, Canada, H1W 2N8.
Danstar Ferment A.G., Bahnhofstrae 7C.P. 445CH 6301 Zug,
Switzerland.
Lallemand Oenology.
+ 33 5 62 74 55 55
+ 33 5 62 74 55 55
SECTION II - DATA ON COMPONENTS
Product composition:
Microbial concentration:
Hazardous ingredients:
Bacterial culture
> 10 8 CFU/gram
None
Information on bacterial component, as follows:
Name CAS # % by Wt LD 50 & LC 50 OSHA PEL ACGIH TLV
Lactic acid bacterial culture NA Not established Not established Not established
Inactivated saccharomyces cerevisiae NA Not Established Not established Not established
SECTION III – HEALTH HAZARD IDENTIFICATION
Signs and symptoms of overexposure to bacterial powder through primary routes of exposure:
Skin contact: May cause irritation on prolonged contact.
Eye contact: May cause eye irritation upon direct contact. Seek medical attention.
Inhalation: In some cases, repeated exposure may lead to allergic sensitization based on the exposure level,
duration and susceptibility of the individual. Subsequent chronic or acute exposure in sensitized
persons may cause a respiratory allergic reaction in minutes or delayed, or a mixture of both. Typical
symptoms are respiratory irritation, breathlessness, coughing, chest tightness and difficulty breathing.
Ingestion: Excessive ingestion of highly concentrated bacterial powder could lead to intestinal discomfort (e.g.
diarrhea, bloating, cramping, etc.).
SECTION IV – FIRST AID MEASURES (If any symptoms persist, seek medical attention)
Emergency and First aid procedures
Eye contact: Flush eyes for at least 15 minutes.
Skin contact: Wash affected area with soap and water.
Inhalation: Immediately remove person to fresh air.
Ingestion: Drink plenty of water.
Medical conditions likely to be aggravated by exposure: Asthma.
Delayed effect that can be expected after exposure: Unknown.
MSDS Oenococcus oeni rev 06 2009.doc Page 1 of 3

MATERIAL SAFETY DATA SHEET
SECTION V – FIRE FIGHTING MEASURES
Conditions of flammability:
Extinguishing media:
Flash point:
Flammable limits:
Autoignition temperature:
Hazardous combustion products:
Explosion – sensitivity to mechanical impact:
Explosion – sensitivity to static discharge:
Firefighting procedures:
Unknown.
Water, foam, carbon dioxide, dry powder.
Not applicable.
Not applicable.
No data available.
None.
None.
None.
Use self-contained breathing apparatus (SCBA) when exposed to
confined or enclosed fires.
SECTION VI – ACCIDENTAL RELEASE MEASURES
In case material released or spilled, vacuum spill or dilute with water before removal. Collect waste in suitable container and
wash surface with water. Avoid high pressure rinsing. Maintain good housekeeping practices. Biodegradable, may be
discharged into sewer. No special disposal method required, except that it be in accordance with current local,
state/provincial and federal regulations.
SECTION VII – HANDLING & STORAGE
Handling:
Storage:
Avoid breathing dust. Avoid contact with eyes, skin and clothing. Wear protective
equipment described in Section VIII if exposure conditions warrant. Wash thoroughly
after handling.
Refrigerated and dry conditions recommended. Containers should be kept sealed
and dry.
SECTION VIII – EXPOSURE CONTROLS / PERSONAL PROTECTION
Respiratory protection:
Eye contact:
Clothing:
Specific engineering controls:
Environmental exposure control
Protective mask with an assigned protection factor of at least 20 should be worn in
conditions of excessive dusting.
Protective glasses should be worn in conditions of excessive dusting. If eye contact
occurs, rinse with water.
Suitable protective clothing. Follow current Good Manufacturing Practices when handling
food or dietary supplement ingredients and materials.
None.
None.
SECTION IX – PHYSICAL & CHEMICAL PROPERTIES
Microbial concentration:
Physical state:
Appearance:
Odour:
Odour threshold:
Specific gravity:
Vapour pressure:
Vapour density:
Evaporation rate:
Boiling point:
Freezing point:
Melting point:
pH:
Partition coefficient:
Viscosity:
Solubility in water:
Explosive properties
Oxidising properties
> 10 8 CFU/gram.
Solid (powder).
Fine to granular, ivory to beige powder.
Not available.
Not applicable.
No data available.
Not applicable.
Not applicable.
Not applicable.
Not applicable.
Not applicable.
Mixture.
No data available.
Not applicable.
Not applicable.
Partially soluble.
Not applicable.
Not applicable.
MSDS Oenococcus oeni rev 06 2009.doc Page 2 of 3

MATERIAL SAFETY DATA SHEET
SECTION X – STABILITY AND REACTIVITY
Stability:
Incompatibility:
Conditions to avoid:
Materials to avoid
Hazardous decomposition products:
Hazardous polymerization:
Non-reactive (stable under normal conditions of use).
No hazardous incompatibilities. Moisture and high temperatures are
detrimental to microbial concentration of product.
Avoid high humidity.
None.
None.
None.
SECTION XI – TOXICOLOGICAL INFORMATION
Product recognized as safe.
Effects of short-term exposure:
Effects of long-term exposure:
Irritancy:
Sensitization:
Allergy:
Carcinogenicity:
Reproductive toxicity:
Teratogenicity:
Mutagenicity:
Toxicologically synergistic products:
None.
None.
Unknown.
Possible allergic sensitization (see Section III).
May contain dairy and soy products.
No listed as a carcinogen or potential by the NTP, IARC Monographs or OSHA.
Unknown.
Unknown.
Unknown.
Unknown.
SECTION XII – ECOLOGICAL INFORMATION
Adopt good working practices so that the product is not released into the environment.
No ecological information is available. The substance is unlikely to have a significant effect on the environment.
SECTION XIII – DISPOSAL CONSIDERATIONS
Product can be removed and disposed of in regular trash or waste. No special disposal method required, except that it be in
accordance with current local authority regulations.
SECTION XIV – TRANSPORT INFORMATION
Not classified as dangerous in the meaning of transport regulations.
SECTION XV – REGULATORY INFORMATION
WHMIS classification for product:
Not a WHMIS regulated product. Product is classified as NIH (National Institute of
Health, US) Risk Group I and is not considered to fall within the Canadian Controlled
Products Regulations criteria for biohazardous infectious materials.
This product does not meet the definition of a hazardous material given in the U.S.
Occupational Safety and Health Administration’s Hazard Communication Standard.
This product does not require a registration or Chemical Safety Report under EU
Regulation 1907/2006.
The preparation does not contain dangerous ingredients. Refer to the regulations of the country of import.
SECTION XVI – OTHER INFORMATION
The information herein is based on current available data and is believed to be correct. No warranty, express or implied, is
made regarding data accuracy, merchantability or hazards associated with product use. The user is responsible for
determining product suitability, conditions of use and all associated hazards. Values listed in this document are not product
specifications.
MSDS Oenococcus oeni rev 06 2009.doc Page 3 of 3