AcidopHil +™  |
Institut Français de la Vigne et du Vin (France) |
Oenococcus oeni |
White Wine
Rosé Wine
|
14 % |
> 3.0 |
|
Safety Datasheet |
AcidopHil+ is a new effective solution for acidic white and rosé wines. The bacteria was selected by Institut Francais de la Vigne (IFV) for its high tolerance to low pH wines. Further to this, the IFV also investigated the best protocol to undertake to ensure successful MLF in low pH conditions, the result of which is the use of the selected bacteria with a highly specialized activator. This protocol consists of a three step, three day protocol which allows for excellent implantation and speed of MLF under such limiting conditions. Highly recommended for troublesome low pH white or rosé wines.
|
| Alpha 1-Step™ |
Selected by IFV, France |
Oenococcus oeni |
Red Wine
White Wine
|
15.5 % |
> 3.2 |
Mouthfeel
Complexity
Fruity |
Safety Datasheet |
Uvaferm ALPHA™ was selected by the Institut Technique du Vin (ITV) in France from spontaneous malolactic fermentations showing good fermentation activity and sensory contribution. ALPHA™ is a dominant strain and has the capacity to achieve reliable MLF, even showing good resistance to botrycides. Contrary to spontaneous MLF, the contribution of ALPHA™ to white wine is usually described as enhancing the mouthfeel, while respecting the wine’s varietal character. The lower perception of green and vegetative flavors is the result of the very positive impact of ALPHA™ on wine complexity.
|
| Malotabs™ |
|
Oenococcus oeni |
Red Wine
White Wine
|
16 % |
>3.2 |
|
Safety Datasheet |
Selektionierte Weinbakterien Oenococcus Oeni sind nun in einer neuen Form erhältlich. Malotabs™ ist eine BSA Starterkultur in Tablettenform, speziell entwickelt für den Einsatz in Barriques. Malotabs™ sind einfach in der Handhabung und sichern eine homogene Verteilung im Fass.
|
| ML Prime™ |
Selected by Università Cattolica del Sacro Cuore, Italy, |
Lactobacillus plantarum |
Red Wine
|
15.5 % |
3.4 |
|
|
ML Prime™ is a new concept of freeze-dried starter culture with a powerful Lactobacillus plantarum with very high malolactic activity and no risk of volatile acidity (VA) production. It has been developed with a new production process that optimizes the active bacterial culture. Its high malolactic enzyme activity strongly shortens the lag phase and can quickly degrade malic acid content up to 3 g/L. It is able to achieve a very fast malolactic fermentation before the growth of indigenous bacteria, often responsible for the VA increase or other wine defects in high pH conditions. Used in co-inoculation, it is perfectly suited to conduct MLF in classical red winemaking process using short or medium macerations or thermovinification process on the liquid phase. It is the perfect tool for winemakers for red vinification with low natural acidity and pH ? 3.4.
|
| Lalvin MCBB™ |
European CRAFT in Fair program |
Oenococcus oeni |
White Wine
|
15.5 % |
3.2 |
Enhance fruit aromas, Hight diacetyl in sequential inoculation, increase volume and softness |
Safety Datasheet |
Lalvin MCBB™ has been selected during a European CRAFT in Fair program on wine lactic acid bacteria diversity. Following an extensive screening, Lalvin MCBB™ was selected as a very efficient malolactic strain, for white wines, able to produce high concentrations of diacetyl (buttery notes) when inoculated at the end of alcoholic fermentation. Lalvin MCBB™, Malolactic Culture Butter Bomb, is a robust wine bacteria strain able to grow quickly and achieve reliable MLF under a broad range of winemaking conditions.
|
| Lalvin VP41™ |
Italian selection from the CRAFT project |
Oenococcus oeni |
|
16 % |
>3.2 |
Fruity
Mouthfeel
Freshness |
Safety Datasheet |
Lalvin VP41® was isolated in Italy during an extensive European Union collaboration to research natural Oenococcus oeni strains. Numerous wineries and enological institutes participated in this four-year effort to isolate, study and select malolactic bacteria with unique winemaking properties. The positive mouthfeel contribution of Lalvin VP41® stood out in tastings when compared to other ML bacteria strains. In temperatures below 16°C (61°F), Lalvin VP41® is a slow starter, but will complete fermentation. The very good implantation, high alcohol and SO2 tolerance, plus the steady fermentation kinetics of Lalvin VP41®, make it a very reliable malolactic fermentation culture to use when a significant impact on wine structure is desired.
|
| Uvaferm Alpha® |
Selected by IFV, France |
Oenococcus oeni |
|
15.5 % |
> 3.2 |
Mouthfeel
Complexity
Fruity |
Safety Datasheet |
Uvaferm ALPHA™ was selected by the Institut Technique du Vin (ITV) in France from spontaneous malolactic fermentations showing good fermentation activity and sensory contribution. ALPHA™ is a dominant strain and has the capacity to achieve reliable MLF, even showing good resistance to botrycides. Contrary to spontaneous MLF, the contribution of ALPHA™ to white wine is usually described as enhancing the mouthfeel, while respecting the wine’s varietal character. The lower perception of green and vegetative flavors is the result of the very positive impact of ALPHA™ on wine complexity.
|
| Uvaferm Beta™ |
Italian selection from the CRAFT project |
Oenococcus oeni |
|
15 % |
>3.2 |
Fruity
Mouthfeel |
Safety Datasheet |
Uvaferm BETA™ was isolated in Italy and is best used to enhance tannin structure and red berry varietal character in reds. The name “Beta” comes from its capacity to increase levels of beta-damascenone and beta-ionone, which contribute floral notes, especially in Merlot. The strain is pH tolerant to 3.2, SO2 tolerant to 60 ppm, temperature tolerant to 14°C (57°F) and alcohol tolerant to 14.5%. BETA™ benefits from the addition of a malolactic nutrient, such as Acti-ML™.
|
