Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Specie
Oenococcus oeni
Red Wine
White 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
