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Uvaferm Alpha® MBR

Selected by IFV, France

Specie
Oenococcus oeni

Security and mouthfeel, adapted to high alcohol wines

Uvaferm ALPHA™ was selected by the Institut Technique du Vin (ITV) in France from spontaneous malolactic fermentations showing good fermentation activity and sensory contribution. ALPHA™ is a dominant strain and has the capacity to achieve reliable MLF, even showing good resistance to botrycides. Contrary to spontaneous MLF, the contribution of ALPHA™ to white wine is usually described as enhancing the mouthfeel, while respecting the wine’s varietal character. The lower perception of green and vegetative flavors is the result of the very positive impact of ALPHA™ on wine complexity.

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

Suitability for co-Inoculation
Recommended

Diacetyl Production during co-Inoculation
Very low

Sensory Impact
Mouthfeel Complexity Fruity

Diacetyl Production by Post AF Inoculation
Moderate to Low

Citric Acid Degradation
Late to moderate degradation during MLF

Biogenic Amines
No

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