VP41 1-Step™
(Oenococcus oeni)

Process

1 STEP

Technical Data Sheet Additional Information Request information

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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