LALVIN ELIOS 1™
(Oenococcus oeni)
Contributing tannic intensity and mouthfeel, adapted to high alcohol wines
Product details
Lalvin Elios 1® was isolated by the Institut Coopératif du Vin (ICV) in Montpellier, France, from spontaneous malolactic fermentations showing very good fermentation performance, as well as positive sensory profiles. The ICV evaluated and compared Lalvin Elios 1® to several other Oenococcus oeni isolates over several years in their research winery and pilot plant. Lalvin Elios 1® consistently demonstrated good fermentation kinetics under such difficult MLF conditions as high alcohol (15.5%). This malolactic bacteria culture enhances the perception of overall tannin intensity, while avoiding green and vegetative character development.
Selected by Selected from Institut Coopératif du Vin, France
Wine types
Technical information
- Minimum temperature: 18 °C
- pH tolerance: >3.4
- Alcohol tolerance: 15.5 %
- Co-inoculation suitability: Recommended
- Diacetyl production during co-inoculation: Low
- Diacetyl production post af inoculation: Moderate
- Cinnamyl esterase activity: 0
Product documentation
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