Product details

catalog

Alpha 1-Step™

Selected by IFV, France

Specie
Oenococcus oeni

Red Wine

White Wine

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

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