Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Oenococcus oeni
White Wine
Oenococcus oeni sensory complexity and mouthfeel over wide ranging difficult conditions.
Alpha was selected by the Institut Francais de la vigne et du vin (IFV), France, from spontaneous malolactic fermentations showing excellent fermentation activity and sensory contribution. Organoleptically the strain Alpha enhances velvet red fruits, roundness and complexity in red wines and respects varietal aromas in white wines. This strain has a tendency to reduce green and vegetative flavours.Alcohol Tolerance
15.5 %
pH Tolerance
> 3.2
SO₂ Total Tolerance
<50 mg/L
Nutrient Demand
Low
Min. Temperature Tolerance
14 °C
Max. Temperature Tolerance
28 °C
Diacetyl Production during co-Inoculation
Very low
Sensory Impact
Complexity and mouthfeel
Diacetyl Production by Post AF Inoculation
Moderate to Low
Citric Acid Degradation
Late to moderate degradation during MLF
Biogenic Amines
No