ANCHOR DUET AROM
(Oenococcus oeni and Lactiplantibacillus plantarum)

A bacteria blend to be used in co-inoculation for an enhanced aroma profile


Brand
ANCHOR
Wine typesTechnical informationProduct documentation
Product DescriptionDocumentation

Wine types

Red

Technical information

  • Minimum temperature: 18 °C
  • pH tolerance: >3.2
  • Alcohol tolerance: 15 %
  • Co-inoculation suitability: Very recommended
  • Diacetyl production during co-inoculation: Low

Product documentation