O. oeni adapted to high alcohol; contributes to tannin and mouthfeel intensity
Recommended for use with:
- Lalvin Elios 1® was isolated by the ICV from a spontaneous malolactic fermentation for use in warm region red wines with high alcohol (15.5% v/v) and high pH.
- Performs well when pH is above 3.4, temperatures are 18-25ºC(64-77ºF) and total SO2 levels are <50 ppm.
- This strain was evaluated against other Oenococcus oeni strains and was found to have a superior sensory profile.
- Contributes to the mouthfeel of the finished wine by enhancing the perception of overall tannin intensity while avoiding green and vegetative characters.
All malolactic bacteria sold by Scott Laboratories requires an expedited shipping method packed with ice. Please refrigerate or freeze all cultures immediately after receipt to ensure optimal viability of the bacteria when used. It is possible that the ice may have melted and the product may have warmed during shipment. DO NOT BE ALARMED
. These bacteria were produced according to a proprietary process that is different from competitive direct inoculation products. Thus, provided that any warming period is short term and moderate (e.g. 48 hours at 86°F/30°C), viability will be excellent.