Solo Select
A robust strain, AWRI YV Select, isolated by the Australian Wine Research Institute. This is an Oenococcus oeni strain to ensure a secure malolactic fermentation and to enhance the structure and spicy notes during sequential fermentation.
PURPOSE
Solo Select is an Oenococcus oeni bacteria selected for its ability to efficiently perform malolactic fermentation under a wide range of challenging conditions. In addition, achieving malolactic fermentation with this robust culture will enhance complexity and structure, as well as some dark fruit and spicy characters in the wine.
Application
- Recommended for use in red wines
- Displays good implantation and efficient fermentation kinetics
- Enhances structure and complexity, as well as spicy and dark fruit notes
- Late degradation of citric acid and thus low diacetyl production
- Can be used for both co-inoculation and sequential inoculation
Origin
Solo Select was isolated from the Yarra Valley in Australia and selected by the Australian Wine Research Institute for its ability to ferment under a wide range of conditions.
Technical properties
- Temperature tolerance: 14 – 28 °C
- Alcohol tolerance: 16%
- Total SO2 at inoculation: < 50 mg/L
- pH: ≥ 3.2
- No biogenic amine production
- Low volatile acidity production
Science and Technology
Duration of MLF: A comparison of the malolactic fermentation duration during sequential inoculation comparing Solo Select with five commercial Oenococcus oeni cultures.
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. Shelf life is 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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