Weinhefen
Weinbakterien
Hefenährstoffe und Protektoren
Spezielle Nicht-Aktivierte Hefen
Enzyme
Chitosan
Kompetenz im Weinberg
Italian selection from the CRAFT project
Spezies
Oenococcus oeni
Weißwein
VP41 1-STEP® was isolated in a hot region of Italy region during an extensive European Union collaboration (CRAFT) to select natural Oenococcus oeni strains with unique performance and winemaking properties. VP41tm stood out as a highly tolerant strain, which can perform under the most difficult winemaking conditions such as very alcohol as well as low pH. It is one of the ML strains very tolerant to SO2. Beside its good resistance, VP41 1-STEP® is recognized for its sensory contribution to red berry fruit aroma, its late and slow degradation of citric acid and very low production of diacetyl.
Alkoholtoleranz
16 %
pH Toleranz
>3.1
Gesamt SO₂ Toleranz
<60 mg/L
Nährstoffbedarf
Niedrig
Tolerierte Minimaltemperatur
16 °C
Tolerierte Maximaltemperatur
28 °C
Diacetylbildung bei Co-Inokulation
Niedrig
Sensorischer Einfluss
Fruity
Mouthfeel
Freshness
Impfung nach Ende der alkoholischen Gärung
Niedrig
Biogene Amine
Nein