Alpha Malolactic Bacteria

Item No. ALPHA
Oenococcus oeni for aroma complexity and mouthfeel enhancement (White, Red). ENOFERM ALPHA™ contributes to wine aroma complexity and mouthfeel in red and white wines. White wines have increased levels of pear, apricot and pineapple aromas. Red wines have more berry, cherry and plum aromas with a
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Description

Oenococcus oeni for aroma complexity and mouthfeel enhancement (White, Red).


ENOFERM ALPHA™ contributes to wine aroma complexity and mouthfeel in red and white wines. White wines have increased levels of pear, apricot and pineapple aromas. Red wines have more berry, cherry and plum aromas with a softer, rounder mouthfeel and decreased green and vegetative characters.

ALPHA was selected by the Institut Français de la Vigne et du Vin (IFV, formerly ITV) for its high survival rate, dominance during malolactic fermentation and reliability under varied conditions.

Wine Condition Tolerances:

  • Alcohol: <15.5%
  • pH: >3.2
  • TSO₂ at Crush: <50 ppm
  • Temperature: >57°F

Usage:

Add directly to wine and mix thoroughly. Due to the MBR preparation process, this bacteria does not need to be rehydrated prior to inoculation.


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 14°C (57°F)
Nutrient Demand Low
pH Tolerance 3.2
SO2 Tolerance 50ppm Total
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