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Lalvin MCBB™

Weißwein

Malolactic Culture Butter Bomb

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.

Alkoholtoleranz
15.5 %

pH Toleranz
3.2

Gesamt SO₂ Toleranz
60 mg/L

Nährstoffbedarf
Hoch

Tolerierte Minimaltemperatur
14 °C

Sensorischer Einfluss
Enhance fruit aromas, Hight diacetyl in sequential inoculation, increase volume and softness

Impfung nach Ende der alkoholischen Gärung
Sehr hoch

Abbau von Zitronensäure
Früher Abbau während des BSA

Biogene Amine
Nein

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