LALVIN MCBB™
(Oenococcus oeni)
Malolactic Culture Butter Bomb
Prozess
MBR
Marke
LALVIN
Produktdetails
LALVIN MCBB™ has been selected during a European CRAFT in Fair program on wine lactic acid bacteria diversity. Following an extensive screening, Lalvin MCBB™ was selected as a very efficient malolactic strain, for white wines, able to produce high concentrations of diacetyl (buttery notes) when inoculated at the end of alcoholic fermentation. Lalvin MCBB™, Malolactic Culture Butter Bomb, is a robust wine bacteria strain able to grow quickly and achieve reliable MLF under a broad range of winemaking conditions.
Ausgewählt von European CRAFT in Fair program
Weintyp
Technische Information
- Mindesttemperatur: 14 °C
- pH toleranz : 3.2
- Alkohol toleranz : 15.5 %
- Diacetylproduktion nach AG-Impfungen: Sehr hoch
- Sensorische auswirkungen : Enhance fruit aromas, high diacetyl in sequential inoculation, increase volume and softness
- Zimtsäureesterase-Aktivität: 1
Produktdokumentation
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