Maloferm Bouquet
A versatile Oenococcus oeni bacteria culture for increased quality and aroma during malolactic fermentation in rosé and red wines.
PURPOSE
A quality-enhancing bacteria culture for completing a reliable malolactic fermentation. This bacteria culture increases the quality with enhanced notes of red, black, tropical and citrous fruits, as well as floral notes. This improved aroma quality is supported with enhanced volume, length and mouthfeel on the palate.
Application
- Sequential inoculation.
- Premium rosé and red wines.
- Low diacetyl producer.
- Short lag phase and good fermentation kinetics.
- Low VA producer.
- No production of biogenic amines.
Origin
Oenococcus oeni bacteria selected by Oenobrands, France.
Technical properties
- Temperature tolerance: 18°C
- pH: > 3.25
- Total SO2 at inoculation: < 45 mg/L
- Alcohol tolerance: 15% (v/v)
Science and Technology
DOWNLOAD THE APPLICATION DATA SHEET
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
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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