LALVIN MCBB™
(Oenococcus oeni)
Malolactic Culture Butter Bomb
Processo
MBR
Marca
LALVIN
Dettagli del prodotto
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.
Selezionato da European CRAFT in Fair program
Tipi di vino
Informazioni tecniche
- Temperatura minima: 14 °C
- Tolleranza al pH : 3.2
- Tolleranza all'alcol : 15.5 %
- Produzione di diacetile dopo l'inoculazione di FA: Elevata
- Effetto sensoriale : Enhance fruit aromas, high diacetyl in sequential inoculation, increase volume and softness
- Attività della cinnamil esterasi: 1
Documentazione del prodotto
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