Alpha Malolactic Bacteria
Please scroll down to view the available product options 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
Description
Please scroll down to view the available product options
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
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).
Downloads
Alpha - Allergen Statement
Alpha - Food Safety Statement
Alpha - Non-GMO Statement
Alpha - Safety Data Sheet
Alpha - Specification Sheet
Alpha - Technical Data Sheet
Alpha Malolactic Bacteria
Please scroll down to view the available product options 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
Description
Please scroll down to view the available product options
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
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).
Downloads
Alpha - Allergen Statement
Alpha - Food Safety Statement
Alpha - Non-GMO Statement
Alpha - Safety Data Sheet
Alpha - Specification Sheet
Alpha - Technical Data Sheet