Results & benefits
Application
- Sequential inoculation.
- Red and white premium wines.
- Produces little to no diacetyl.
- Freshness and varietal character of the wine is preserved.
- Displays a short lag phase and good fermentation kinetics.
- 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: 14°C
pH: > 3.1
Total SO2 at inoculation: < 60 mg/L
Alcohol tolerance: 16% (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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