ANCHOR DUET AROM
(Oenococcus oeni and Lactiplantibacillus plantarum)
A bacteria blend to be used in co-inoculation for an enhanced aroma profile
Brand
ANCHOR
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
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
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