DUET SOFT
A bacteria blend of Oenococcus oeni and Lactobacillus plantarum, to be used in co-inoculation, for enhanced softness and mouthfeel during malolactic fermentation.
PURPOSE
Duet Soft is a mixed MLF starter culture for co-inoculation in red and white wines. This bacteria culture is developed to allow you all the benefits of co-inoculation whilst increasing the fullness and aroma of red and white wines.
Application
- Increased roundness and mouthfeel in red and white wines
- Decrease in green characteristics
- Reduced astringency
- Enhanced dark fruit aroma in red wines
- Co-inoculation: same day inoculation of yeast and bacteria; ease of use and timesaving
Origin
Isolated by the Institute for Wine Biotechnology, Stellenbosch University, South Africa.
Technical properties
- Temperature tolerance: 15 – 28 °C
- Alcohol tolerance: 15%
- Total SO2 at inoculation: < 50 mg/L
- pH: ≥ 3.2
- 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.
Explore related solutions:
Looking for a more holistic approach to winemaking? Discover our advanced winemaking solutions related to DUET Soft.
Looking for something else?
Visit our Solution section, where we provide expert guidance, popular knowledge, and novel approaches arranged by vinification process. From fermentation to filtration/bottling, we’ve got you covered with solutions to improve every step of your winemaking process.
Discover the ANCHOR bacteria range
