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Lalvin MCBB™

Vino blanco

Malolactic Culture Butter Bomb

Lalvin MCBB™ has been selected during a European CRAFT in Fair program on wine lactic acid bacteria diversity. Following an extensive screening, Lalvin MCBB™ was selected as a very efficient malolactic strain, for white wines, able to produce high concentrations of diacetyl (buttery notes) when inoculated at the end of alcoholic fermentation. Lalvin MCBB™, Malolactic Culture Butter Bomb, is a robust wine bacteria strain able to grow quickly and achieve reliable MLF under a broad range of winemaking conditions.

Tolerancia al alcohol
15.5 %

Tolerancia al pH
3.2

Tolerancia total de SO₂
60 mg/L

Demanda en nutrientes
Alta

Tolerancia a la temperatura mín.
14 °C

Impacto organoléptico
Enhance fruit aromas, Hight diacetyl in sequential inoculation, increase volume and softness

Producción de diacetilo por inoculación después de la FA
Muy alta

Degradación del ácido cítrico
Degradación temprana durante la FML

Aminas biogénicas
No

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