
Wine Yeasts

Wine Bacteria

Nutrients / Protectors

Specific Inactivated Yeasts

Enzymes

Chitosan

Vineyard Solutions

Specie
Oenococcus oeni
Security and mouthfeel, adapted to high alcohol wines
Enoferm 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
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