Nutrients / Protectors
Specific Inactivated Yeasts
For spice contribution and integration of highly ripened fruitLalvin 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.
SO₂ Total Tolerance
Min. Temperature Tolerance
Max. Temperature Tolerance
Diacetyl Production during co-Inoculation
Diacetyl Production by Post AF Inoculation