Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Italian selection from the CRAFT project
Specie
Oenococcus oeni
Red Wine
White Wine
White Wine
Alcohol Tolerance
16 %
pH Tolerance
>3.1
SO₂ Total Tolerance
<60 mg/L
Nutrient Demand
Low
Min. Temperature Tolerance
16 °C
Max. Temperature Tolerance
28 °C
Diacetyl Production during co-Inoculation
Low
Sensory Impact
Fruity
Mouthfeel
Freshness
Diacetyl Production by Post AF Inoculation
Low
Biogenic Amines
No
