
Wine Yeasts

Wine Bacteria

Nutrients / Protectors

Specific Inactivated Yeasts

Enzymes

Chitosan

Vineyard Solutions

Specie
Oenoccocus oeni

White Wine

Oenococcus oeni; adapted to low pH and low temperature
Lalvin 31™ was selected by the Institut Francais de la vigne et du vin (IFV), France and performs well under such stressful conditions of low pH or low temperature (as low as 13oC). Final colour density depends on the duration of malolactic fermentation. By being able to carry out MLF at low temperature, Lalvin 31™ gives the winemaker control to obtain wine with a higher colour density and stability. Lalvin 31™ is noted for its good sensory balance in red and white wines. Diacetyl production; low in co-inoculation; low-moderate in sequential inoculationAlcohol Tolerance
14 %
pH Tolerance
> 3.10
SO₂ Total Tolerance
< 45 mg/L
Nutrient Demand
High
Min. Temperature Tolerance
13 °C
Max. Temperature Tolerance
28 °C
Diacetyl Production during co-Inoculation
Very low
Sensory Impact
Structure
Fruity
Freshness
Diacetyl Production by Post AF Inoculation
Moderate to Low
Citric Acid Degradation
Late to moderate degradation during MLF
Biogenic Amines
No