Maloferm Vintage
A versatile Oenococcus oeni bacteria culture for reliable, quality-enhancing malolactic fermentation in white, rosé and red wines.
Purpose
A versatile and robust bacteria culture for completing a secure, reliable and quality-enhancing malolactic fermentation. This bacteria culture increases the quality by enhancing the volume and mouthfeel properties of the finished wine and decreasing herbaceous, green characters. This is done whilst respecting the varietal and vintage characteristics.
Results & benefits
Application
- Sequential inoculation.
- Premium white, rosé and red wines.
- Medium to high diacetyl producer.
- Short lag phase and good fermentation kinetics.
- Low VA producer.
- No production of biogenic amines.
Science and Technology
Characteristics
Technical properties
- Temperature tolerance: 16°C
- pH: > 3.15
- Total SO2 at inoculation: < 45 mg/L
- Alcohol tolerance: 15.5% (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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