Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
Selected in the famous French region of high-quality sparkling wine
Specie
Oenococcus oeni
Red Wine
White Wine
Sparkling Wine
White Wine
Sparkling Wine
Alcohol Tolerance
15 %
pH Tolerance
< 2.8
SO₂ Total Tolerance
<80 mg/L
Nutrient Demand
Medium
Min. Temperature Tolerance
15 °C
Max. Temperature Tolerance
25 °C
Diacetyl Production during co-Inoculation
Very low
Diacetyl Production by Post AF Inoculation
Very low
Citric Acid Degradation
No degradation during MLF
Biogenic Amines
No
