Robust and versatile strain for aroma complexity and mouthfeel enhancement
ENOFERM ALPHA® can efficiently conduct malolactic fermentation at cooler temperatures and positively contribute to wine aroma, complexity, and mouthfeel.

• White wines have increased levels of pear, apricot, and pineapple aromas
• Red wines have berry, cherry, and plum aromas with decreased green and vegetative characters
• Shows good resistance to fungicides
• Selected for its high survival rate, dominance during malolactic fermentation, and reliability; however, it is sensitive to high levels of lactic acid (>1.5 g/L) and should not be used when malic acid is >4 g/L if a complete MLF is desired
• Oenococcus oeni isolated by the Institut Français de la Vigne et du Vin (IFV), Burgundy, France

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Alcohol Tolerance: <15.5%
pH: >3.2
Total SO2 at crush: <50 ppm
Temp: >57°F 
Frequently used in: whites, rosés

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Usage: Add directly to wine and mix thoroughly
Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).

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Downloads
Alpha Malolactic Bacteria - Allergen Statement
Alpha Malolactic Bacteria - Food Safety Statement
Alpha Malolactic Bacteria - Non-GMO Statement
Alpha Malolactic Bacteria - Safety Data Sheet
Alpha Malolactic Bacteria - Specification Sheet
Alpha Malolactic Bacteria - Technical Data Sheet