Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected from Institut Coopératif du Vin, France
Specie
Oenococcus oeni
Red Wine
For spice contribution and integration of highly ripened fruit
Lalvin Elios 1® was isolated by the Institut Coopératif du Vin (ICV) in Montpellier, France, from spontaneous malolactic fermentations showing very good fermentation performance, as well as positive sensory profiles. The ICV evaluated and compared Lalvin Elios 1® to several other Oenococcus oeni isolates over several years in their research winery and pilot plant. Lalvin Elios 1® consistently demonstrated good fermentation kinetics under such difficult MLF conditions as high alcohol (15.5%). This malolactic bacteria culture enhances the perception of overall tannin intensity, while avoiding green and vegetative character development.Alcohol Tolerance
15.5 %
pH Tolerance
>3.4
SO₂ Total Tolerance
<50 mg/L
Nutrient Demand
Low
Min. Temperature Tolerance
17 °C
Max. Temperature Tolerance
28 °C
Diacetyl Production during co-Inoculation
Low
Diacetyl Production by Post AF Inoculation
Moderate
Biogenic Amines
No