ENOFERM ALPHA™
(Oenococcus oeni)
Sensory complexity and mouthfeel over wide ranging difficult conditions.
Itinéraire
MBR
Marque
ENOFERM
Détails du produit
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.
Types de vins
Information technique
- Température minimale : 14 °C
- Tolérance pH : > 3.2
- Tolérance à l'alcool : 15.5 %
- Compatibilité avec la co-inoculation : Conseillée
- Production de diacétyle pendant la co-inoculation : Très bas
- Production de diacétyle après ensemencement FA: Moderate to low
- Impact organoleptique : Mouthfeel, Complexity, Fruity
Documentation sur le produit
Produits liés
LALVIN VP41™
Enhances complexity and mouthfeel, adapted to high alcohol wines
Lalvin VP41 1-Step ™
Supports red berry fruit and very low diacetyl production
LALVIN SILKA™
For silky red wines and MLF in oak
ENOFERM BETA™
Activity and varietal aroma, adapted to high SO2 wines