VP41 1-Step™
(Oenococcus oeni)

Process

1 STEP

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Product details

Selected by Italian selection from the CRAFT project

Wine types

Red

Technical information

Minimum temperature: 16 °C
pH tolerance: >3.1
Alcohol tolerance: 16 %
Co-inoculation suitability: Recommended
Diacetyl production during co-inoculation: Low
Diacetyl production post af inoculation: Low
Sensory impact: Fruity Mouthfeel Freshness
Cinnamyl esterase activity: 0

Product documentation

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Technical documentation

Wine bacteria biodiversity driving sensory profiles of red and whites wines

Wine bacteria have a more considerable impact on the wine sensory profile than previously thought. New findings have shown that the genetic diversity within the wine bacteria Oenococcus oeni and Lactiplantibacillus plantarum is very rich, and that it can have implications on how the wine bacteria perform, especially in terms of revelation of aroma compounds and wine […]

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