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Lallemand | Enoferm Alpha™ | Dry Malolactic Bacteria

    Description

    • Enoferm Alpha will ferment at lower temperatures and at lower pH levels compared to older Viniflora strains of Oenococcus Oeni
    • Alpha was selected as dominant strain that has the capcity to achieve reliable MLF and improve wine complexity
    • This strain will help contribute to mouthfeel while lowering the perception of green and vegetative flavors
    • Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria

    This was the first improved ML strain that we carried and still the most popular. When compared with the older Viniflora strains of Oenococcus Oeni, Enoferm Alpha (which is a different strain of Oenoccoccus Oeni) will ferment at lower temperatures and at lower pH levels. This means it is superior for both red and white wines and can be added later in the wine making process than the Viniflora strain, with the ideal time being right after the completion of primary fermentation.

    In addition to good performance in harsh conditions, Enoferm Alpha was preferred in blind tastings over the older Viniflora strain for its clean and fruity aromas, a decrease of vegetative and herbaceous notes and increased mouth-feel.

    Now we are selling multiple strains of improved ML bacteria including Beta, VP41, 31, and Baccus, giving you lots great bugs to choose from.

    Alpha was selected as dominant strain that has the capcity to achieve reliable MLF and improve wine complexity. Alpha will help contribute to mouthfeel while lowering the perception of green and vegetative flavors. Its low production of biogenic amines respects health concerns.

    For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation.

    • 2.5 g: good for 66 gallons
    • 25 g: good for 660 gallons
    • Alcohol tolerance: <15.5% v/v.
    • SO2 tolerance: <50 ppm
    • pH: >3.2
    • Temperature: >57°F

    You can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are atagonistic to yeast, potentially causing higher VA levels. The best time to add an ML culture is after racking off the gross lees.

    Lallemand | Enoferm Alpha™ | Dry Malolactic Bacteria

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      SKU: DYWM1

      $39.99

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        Description

        • Enoferm Alpha will ferment at lower temperatures and at lower pH levels compared to older Viniflora strains of Oenococcus Oeni
        • Alpha was selected as dominant strain that has the capcity to achieve reliable MLF and improve wine complexity
        • This strain will help contribute to mouthfeel while lowering the perception of green and vegetative flavors
        • Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria

        This was the first improved ML strain that we carried and still the most popular. When compared with the older Viniflora strains of Oenococcus Oeni, Enoferm Alpha (which is a different strain of Oenoccoccus Oeni) will ferment at lower temperatures and at lower pH levels. This means it is superior for both red and white wines and can be added later in the wine making process than the Viniflora strain, with the ideal time being right after the completion of primary fermentation.

        In addition to good performance in harsh conditions, Enoferm Alpha was preferred in blind tastings over the older Viniflora strain for its clean and fruity aromas, a decrease of vegetative and herbaceous notes and increased mouth-feel.

        Now we are selling multiple strains of improved ML bacteria including Beta, VP41, 31, and Baccus, giving you lots great bugs to choose from.

        Alpha was selected as dominant strain that has the capcity to achieve reliable MLF and improve wine complexity. Alpha will help contribute to mouthfeel while lowering the perception of green and vegetative flavors. Its low production of biogenic amines respects health concerns.

        For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation.

        • 2.5 g: good for 66 gallons
        • 25 g: good for 660 gallons
        • Alcohol tolerance: <15.5% v/v.
        • SO2 tolerance: <50 ppm
        • pH: >3.2
        • Temperature: >57°F

        You can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are atagonistic to yeast, potentially causing higher VA levels. The best time to add an ML culture is after racking off the gross lees.

        Documents
        Enoferm Alpha (MLB) SLI-SLL juin09-3
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        Shipping Weight: 0.1 lb

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