O-Mega®  |
Selected by Institut Français de la Vigne et du Vin, France |
Oenococcus oeni |
Red Wine
White Wine
Rosé Wine
|
16 % |
3.1 |
Freshness
Complexity |
Product Declaration Safety Datasheet Technical Datasheet |
O-Mega was isolated and selected in South of France by the Institut Français de la Vigne et du Vin (IFV) for its capacity to quickly achieve malolactic fermentation (MLF) in a wide range of applications. is a secure and efficient strain which tolerates low pH or high alcohol conditions with an easy protocol of use (MBR® process). Reliable on white, red and rosé wines,
complements fresh and fruit driven wines and helps to stabilize red wine color because of its slower degradation of acetaldehyde.
For more information please contact our distributor.
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| Lalvin 31™ |
Selected from IFV France |
Oenoccocus oeni |
Red Wine
White Wine
|
14 % |
> 3.10 |
Structure
Fruity
Freshness |
Product Declaration Safety Datasheet Technical Datasheet |
Lalvin 31™ (MBR®) was selected by the Institut Technique du Vin (ITV), France, and performs well under such stressful conditions as low pH (>3.1) or low temperature (>14°C/57°F). Final color intensity depends on the duration of malolactic fermentation (MLF). By being able to carry out MLF at low temperature, Lalvin 31® gives the winemaker control to obtain wine with higher color intensity and stability; Lalvin 31™is noted for its good sensory balance in red and white wines, and for low production of biogenic amines; Lalvin 31™ benefits from the addition of a alolactic nutrient such as Opti’Malo PLUS™.
For more information please contact our distributor.
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| Lalvin VP41™ |
Italian selection from the CRAFT project |
Oenococcus oeni |
Red Wine
White Wine
|
16 % |
>3.2 |
Fruity
Mouthfeel
Freshness |
Product Declaration Safety Datasheet Technical Datasheet |
Lalvin VP41® was isolated in Italy during an extensive European Union collaboration to research natural Oenococcus oeni strains. Numerous wineries and enological institutes participated in this four-year effort to isolate, study and select malolactic bacteria with unique winemaking properties. The positive mouthfeel contribution of Lalvin VP41® stood out in tastings when compared to other ML bacteria strains. In temperatures below 16°C (61°F), Lalvin VP41® is a slow starter, but will complete fermentation. The very good implantation, high alcohol and SO2 tolerance, plus the steady fermentation kinetics of Lalvin VP41®, make it a very reliable malolactic fermentation culture to use when a significant impact on wine structure is desired.
For more information please contact our distributor.
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