LALVIN ELIOS ALTO 1-STEP™
(Oenococcus oeni)
Lifting fruit and fore-mouth volume
Process
1 STEP
Brand
LALVIN
Product details
The ICV has isolated, researched and selected a new malolactic starter culture – LALVIN ELIOS ALTO 1-STEP™ – a natural malolactic bacteria selected in the Languedoc region. This Oenococcus oeni has demonstrated its reliability for achieving malolactic fermentation in Mediterranean and Rhône white and rosé wines in difficult pH and temperature conditions, even when the pH is <3.4.
Selected by Selected from Institut Coopératif du Vin, France
Technical information
- Minimum temperature: 16 °C
- pH tolerance: >3.3
- Alcohol tolerance: 14.5 %
- Co-inoculation suitability: Recommended
- Cinnamyl esterase activity: 0
Product documentation