ALPHA 1-STEP™
(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. High in permease activity hence highly recommended for Merlots, which tend to be troublesome variety to complete MLF.
Wine types
Technical information
- Minimum temperature: 14 °C
- pH tolerance: > 3.2
- Alcohol tolerance: 15.5 %
- Co-inoculation suitability: Recommended
- Diacetyl production during co-inoculation: Very low
- Diacetyl production post af inoculation: Moderate to low
- Biogenic amines production: none
- Sensory impact: Mouthfeel, Complexity, Fruity
- Cinnamyl esterase activity: 0