Elios 1 Malolactic Bacteria

Item No. ELIOS
Oenococcus oeni for enhanced fresh fruit, spice and tannin integration (Red). LALVIN ELIOS 1™ is suited for Mediterranean, Rhône style and other warm climate red wines for enhanced red fruit aromas, spice, and tannin intensity. Wines have an integrated mouthfeel with good mid-palate intensity,
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Description

Oenococcus oeni for enhanced fresh fruit, spice and tannin integration (Red).


LALVIN ELIOS 1™ is suited for Mediterranean, Rhône style and other warm climate red wines for enhanced red fruit aromas, spice, and tannin intensity. Wines have an integrated mouthfeel with good mid-palate intensity, decreased drying sensations and increased freshness. The perception of green and vegetative characters is reduced.

This strain of O. oeni was isolated by the Institut Coopératif du Vin (ICV) from a spontaneous malolactic fermentation for its fast implantation and reliable malic acid degradation.  

ELIOS 1 has a high capacity to degrade acetaldehyde during malolactic fermentation (MLF) and for a few days after. Since acetaldehyde strongly binds SO2, using ELIOS 1 to reduce acetaldehyde may make post MLF SO2 additions more effective.

Wine Condition Tolerances:

  • Alcohol*: <14%
  • pH: >3.4
  • TSO at Crush: <50 ppm
  • Temperature: >64°F
*Alcohol tolerance of ELIOS 1 is improved (up to 15.5%) when the pH>3.5 and TSO₂<35ppm

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).

Specifications
Alcohol Tolerance 15.5% ABV
Minimum Temperature 18°C (64°F)
ML Addition Method Direct Addition
Nutrient Demand Medium
pH Tolerance 3.4
SO2 Tolerance 50ppm Total
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