An Oenococcus oeni culture for a richer aroma profile during MLF.
Purpose
A bacterium for improving the aroma profile of red and white wines during MLF.
This culture increases ester concentration and thus the whole aroma profile, leading to more fruity and floral aromas, stone-fruit aromas and, in red wines, red and black fruit.
Application
- Sequential inoculation.
- Premium red and white wines.
- Short lag phase and good fermentation kinetics.
- Low volatile acid production.
- Does not produce biogenic amines.
Science and technology
Wine parameters before inoculation: alcohol 14.7%; volatile acidity 0.39 g/L; total acidity 9.0 g/L; pH 3.2; residual sugar 0.75 g/L; total SO2 27.9 mg/L; malic acid 1.2 g/L.
Technical properties
| Temperature tolerance | 15 °C |
| Alcohol tolerance | 15 % (v/v) |
| Total SO2 at inoculation | < 50 mg/L |
| pH | > 3,2 |
Origin
Bacteria Oenococcus oeni, selected by Oenobrands, France.
Dosage
1 g/hL.
Use
No rehydration needed. For best distribution, dissolve one sachet in 500 mL of chlorine-free water at 20 °C for no more than 15 minutes and stir gently. The bacteria are added after the end of alcoholic fermentation. Also suitable for co-inoculation.
Packaging and storage
Pack sizes: 25 g · 100 g. The product can be stored for 18 months at 4 °C or 36 months at −18 °C.
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