
Lieviti Enologici

Batteri Enologici

Nutrienti e protettori

Lieviti inattivi specifici

Enzimi

Chitosano

Soluzioni per il vigneto

Italian selection from the CRAFT project
Specie
Oenococcus oeni
Vino rosso

Vino bianco


Vino bianco

VP41 1-STEP® was isolated in a hot region of Italy region during an extensive European Union collaboration (CRAFT) to select natural Oenococcus oeni strains with unique performance and winemaking properties. VP41tm stood out as a highly tolerant strain, which can perform under the most difficult winemaking conditions such as very alcohol as well as low pH. It is one of the ML strains very tolerant to SO2. Beside its good resistance, VP41 1-STEP® is recognized for its sensory contribution to red berry fruit aroma, its late and slow degradation of citric acid and very low production of diacetyl.
Tolleranza all'alcol
16 %
Tolleranza al pH
>3.1
Tolleranza alla SO₂
<60 mg/L
Esigenze nutrizionali
Bassa
T° minima tollerata
16 °C
T° massima tollerata
28 °C
Produzione di diacetile in coinoculo
Bassa
Impatto sensoriale
Fruity
Mouthfeel
Freshness
Produzione di diacetile in inoculo sequenziale
Bassa
Produzione di ammine biogene
No