Alpha Malolactic Bacteria

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Oenococcus oeni adapted to high alcohol; enhances mouthfeel

ENOFERM ALPHA™ can efficiently conduct malolactic fermentation at cooler temperatures and positively contribute to wine aroma, complexity, and mouthfeel.

• White wines have increased levels of pear, apricot, and pineapple aromas
• Red wines have berry, cherry, and plum aromas with decreased green and vegetative characters
• Shows good resistance to fungicides
• Selected for its high survival rate, dominance during malolactic fermentation, and reliability; however, it is sensitive to high levels of lactic acid (>1.5 g/L) and should not be used when malic acid is >4 g/L if a complete MLF is desired
Oenococcus oeni isolated by the Institut Français de la Vigne et du Vin, Burgundy, France

Add directly to wine and mix thoroughly.

Dated expiration. For short term (<18 months) store at 4°C(40°F). For long term (>18 months) store at –18°C(0°F).

Alpha - Allergen Statement
Alpha - Food Safety Statement
Alpha - Non-GMO Statement
Alpha - Safety Data Sheet
Alpha - Specification Sheet
Alpha - Technical Data Sheet