ENOFERM ALPHA™
(Oenococcus oeni)
Sensory complexity and mouthfeel over wide ranging difficult conditions.
Process
MBR
Brand
ENOFERM
Product details
ENOFERM ALPHA™ was selected by the Institut Francais de la vigne et du vin (IFV), France, from spontaneous malolactic fermentations showing excellent fermentation activity and sensory contribution. Organoleptically the strain ENOFERM ALPHA™ enhances velvet red fruits, roundness and complexity in red wines and respects varietal aromas in white wines. This strain has a tendency to reduce green and vegetative flavours.
Wine types
Technical information
- Minimum temperature: 14 °C
- pH tolerance: > 3.2
- Alcohol tolerance: 15.5 %
- Co-inoculation suitability: Recommended
- Diacetyl production during co-inoculation: Very low
- Diacetyl production post af inoculation: Moderate to low
- Sensory impact: Mouthfeel, Complexity, Fruity
Product documentation
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