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O-Mega Malolactic Bacteria
Item No.
98-OMEGA
Oenococcus oeni adapted to high alcohol and cooler temperatures O-MEGA™ was selected in the south of France by the Institut Français de la Vigne et du Vin (IFV) in Burgundy for its ability to complete MLF in a wide range of applications. Due to its late degradation of citric acid, only very low
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Description
Oenococcus oeni adapted to high alcohol and cooler temperatures
O-MEGA™ was selected in the south of France by the Institut Français de la Vigne et du Vin (IFV) in Burgundy for its ability to complete MLF in a wide range of applications.
Due to its late degradation of citric acid, only very low levels of diacetyl are produced. This makes it suitable for fruit-forward wines. Using this bacteria in reds helps stabilize color because of the slow degradation of acetaldehyde. Also does well in cold climate Pinot noirs. Low volatile acidity producer.
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 | 16% |
| Minimum Temperature | 14°C |
| Nutrient Demand | Low |
| pH Limit | > 3.1 |
| Total SO2 Limit (mg/L) | < 60 |
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