Oenococcus oeni for fast fermentation with enhanced structure and spice (Red).
SOLO SELECT is known to enhance dark fruit and spicy notes, structure and complexity. The production of diacetyl and volatile acidity are low due to the late degradation of citric acid.
SOLO SELECT from Anchor Oenology was isolated in the Yarra Valley, Australia and selected by the Australian Wine Research Institute for its good implantation rates and efficient fermentation kinetics, even in challenging conditions. This strain has a moderate nutrient demand and will benefit from ML RED BOOST™ nutrient.
Wine Condition Tolerances:
- Alcohol: <16%
- pH: >3.2
- TSO₂ at Crush: <50 ppm
- Temperature: >57°F
Add directly to wine and mix thoroughly. Due to the MBR preparation process, this bacteria does not need to be rehydrated
prior to inoculation.
Dated expiration. For short term (<18 months) store at 4°C(39°F). For long term (>18 months) store at –18°C(0°F).