Maloferm Fruity
Oenococcus oeni bacteria culture for enhancing the aroma profile during malolactic fermentation.
Purpose
Bacteria for enhancing the aroma profile of red and white wines during malolactic fermentation.
This bacteria culture enhances the ester concentration and as a result, the total aroma profile. This leads to an increase in fruity and floral aromas, as well as stone fruit aromas and red and black fruit aromas in red wines.
Results & benefits
Application
- Sequential inoculation.
- Red and white premium wines.
- Short lag phase and good fermentation kinetics.
- Low VA production.
- No biogenic amine production.
Science and Technology
Wine parameters before inoculation of the bacteria:
- Alcohol (%) 14.7,
- Volatile acidity (g/L) 0.39
- Total acidity (g/L) 9.0
- pH 3.2
- Residual sugar (g/L) 0.75
- Total SO2 (mg/L) 27.9
- Malic acid (g/L) 1.2
Characteristics
Technical properties
- Temperature tolerance: 15°C
- pH: > 3.2
- Total SO2 at inoculation: < 50 mg/L
- Alcohol tolerance: 15% (v/v)
Download the application data sheet
Your distributorProduct information
Origin
Oenococcus oeni bacteria selected by Oenobrands, France.
Usage
Dosage
1 g/hL
Usage
NO REHYDRATION REQUIRED. For best distribution, dissolve one sachet in 500 mL of chlorine free water at 20°C, for 15 minutes maximum. Stir gently to disperse. Inoculate the bacteria after the completion of alcoholic fermentation. Also suitable for co-inoculation.
Packaging & Storage
Packaging
Available in 25g or 100g sachets.
Storage
Product can be stored for 18 months at 4°C or 36 months at -18°C.
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