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Elios Malolactic Bacteria
Item No.
98-ELIOS
Oenococcus oeni adapted to high pH, contributes to tannin mouthfeel intensity Lalvin Elios 1™ was isolated by the Institut Coopératif du Vin (ICV) from a spontaneous malolactic fermentation for use in warm region red wines with high pH. Contributes mouthfeel to the finished wine by enhancing
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Description
Oenococcus oeni adapted to high pH, contributes to tannin mouthfeel intensity
Lalvin Elios 1™ was isolated by the Institut Coopératif du Vin (ICV) from a spontaneous malolactic fermentation for use in warm region red wines with high pH.
Contributes mouthfeel to the finished wine by enhancing perception of overall tannin intensity while avoiding green and vegetative characters.
Usage
Add directly to wine and mix thoroughly.
Storage
Dated expiration. For short term (<18 months) store at 4°C(40°F). For long term (>18 months) store at –18°C(0°F).
Specifications
| Brand | Lallemand |
| ML Addition Method | Direct Addition |
| Alcohol Tolerance | 14% |
| Minimum Temperature | 18°C |
| Nutrient Demand | Moderate |
| pH Limit | > 3.4 |
| Total SO2 Limit (mg/L) | < 50 |
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