LALVIN MCBB™
(Oenococcus oeni)
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.
Sélectionné par European CRAFT in Fair program
Itinéraire
MBR
Marque
LALVIN
Types de vins
Information technique
- Température minimale : 14 °C
- Tolérance pH : 3.2
- Tolérance à l'alcool : 15.5 %
- Production de diacétyle après ensemencement FA: Très élevée
- Biogenic amines production: none
- Impact organoleptique : Enhance fruit aromas, high diacetyl in sequential inoculation, increase volume and softness
- Activité de la cinnamylestérase : 1