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ANCHOR DUET AROM

A bacteria blend to be used in co-inoculation for an enhanced aroma profile

A blend of Oenococcus oeni and Lactiplantibacillus plantarum to be used in co-inoculation for an enhanced aroma profile during malolactic fermentation. DUET AROM has ester production contributing to fruity aromas and releases grape-derived compounds responsible for fruity and floral aromas.

Selected by Institute for Wine Biotechnology, Stellenbosch University, South Africa

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ANCHOR
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Wine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Wine types

Red

Technical information

  • Biogenic amines production: none

Product documentation

Documentation

Technical datasheetSpecification datasheetSafety datasheetProduct declarationDownload all

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