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ANCHOR DUET AROM
(Oenococcus oeni and Lactiplantibacillus plantarum)

A bacteria blend to be used in co-inoculation for an enhanced aroma profile

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Product DescriptionDocumentation

Product details

A blend of Oenococcus oeni and Lactiplantibacillus plantarum to be used in co-inoculation for an enhanced aroma profile during malolactic fermentation. DUET AROM has ester production contributing to fruity aromas and releases grape-derived compounds responsible for fruity and floral aromas.

Selected by Institute for Wine Biotechnology, Stellenbosch University, South Africa

Wine types

Red

Technical information

  • Minimum temperature: 18 °C
  • pH tolerance: >3.2
  • Alcohol tolerance: 15 %
  • Co-inoculation suitability: Very recommended
  • Diacetyl production during co-inoculation: Low

Product documentation

Documentation

Technical datasheetSpecification datasheetProduct declaration

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