DUET AROM
A bacteria blend of Oenococcus oeni and Lactobacillus plantarum, to be used in co-inoculation, for an enhanced aroma profile during malolactic fermentation.
PURPOSE
Duet Arom is a mixed MLF starter culture for co-inoculation in red wines. Besides MLF, it contributes to added aroma complexity and is compatible with micro-oxygenation.
Application
- 0. oeni: ester production responsible for fruity aromas
- L. plantarum: release of bound grape-derived compounds responsible for fruity and floral aromas
- Reliable and efficient: completion of MLF
- Co-inoculation: same day inoculation of yeast and bacteria; timesaving
- Micro-oxygenation compatibility: more fruity, aromatic intensity and mouthfeel
Origin
Isolated by the Institute for Wine Biotechnology, Stellenbosch University, South Africa.
Technical properties
- Temperature tolerance: 18 – 28 °C
- Alcohol tolerance: 15.5%
- Total SO2 at inoculation: < 50 mg/L
- pH: ≥ 3.4
- No biogenic amine production
- Little to no volatile acidity production
Science and Technology
DOWNLOAD THE APPLICATION DATA SHEET
Dosage
1 g/hL
Usage
Dissolve one 25 g sachet in 1 L of chlorine-free water at 20 °C for 15 minutes maximum. Stir to disperse.
Rehydrated bacteria should be added to the must at the same time as the yeast.
Temperature of the must should ideally be maintained between 18 and 25 °C.
Packaging
Available in 25g or 100g sachets.
Storage
Store in a cool and dry place. 18 months at 4 °C or 36 months at -18 °C in original sealed packaging. Use once opened.
During transport and delivery, sealed packets can be held at ambient temperature for 3 weeks (< 25 °C), without significant loss in viability.
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