ENOFERM ALPHA™
(Oenococcus oeni)
Sensory complexity and mouthfeel over wide ranging difficult conditions.
Process
MBR
Brand
ENOFERM
Product details
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 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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