LALVIN MCBB™
(Oenococcus oeni)

Malolactic Culture Butter Bomb

Itinéraire

MBR

Marque

LALVIN

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Détails du produit

LALVIN MCBB™ has been selected during a European CRAFT in Fair program on wine lactic acid bacteria diversity. Following an extensive screening, Lalvin MCBB™ was selected as a very efficient malolactic strain, for white wines, able to produce high concentrations of diacetyl (buttery notes) when inoculated at the end of alcoholic fermentation. Lalvin MCBB™, Malolactic Culture Butter Bomb, is a robust wine bacteria strain able to grow quickly and achieve reliable MLF under a broad range of winemaking conditions.

Sélectionné par European CRAFT in Fair program

Types de vins

Information technique

Température minimale : 14 °C
Tolérance pH : 3.2
Tolérance à l'alcool : 15.5 %
Production de diacétyle après ensemencement FA: Très élevée
Impact organoleptique : Enhance fruit aromas, high diacetyl in sequential inoculation, increase volume and softness
Activité de la cinnamylestérase : 1