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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