LALVIN MCBB™
(Oenococcus oeni)

Malolactic Culture Butter Bomb

Prozess

MBR

Marke

LALVIN

Technisches Datenblatt Zusätzliche Informationen Informationen anfordern

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