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Lallemand | LALVIN ELIOS 1™ | Dry Malolactic Bacteria | 25 hL / 660 Gallon Dose

    Description

    Enhanced fresh fruit, spice, and tannin integration

    LALVIN ELIOS 1® is best suited for Mediterranean, Rhône style, and other warm climate red wines where it is known for enhancing red fruit aromas, spice, and tannin intensity.

    • Wines have an integrated mouthfeel with good mid-palate intensity, decreased drying sensations, and increased freshness
    • Can reduce the perception of green and vegetative characters
    • Selected due to its fast implantation and reliable malic acid degradation
    • Has a high capacity for acetaldehyde degradation. Because acetaldehyde strongly binds SO2, using ELIOS 1 may help keep more SO2 in the free form and therefore make post-MLF SO 2 additions more effective
    • Oenococcus oeni isolated by the Institut Coopératif du Vin (ICV), France

     

    Alcohol Tolerance*: <15.5%
    pH: >3.5
    Total SO2: <35ppm
    Temp: >64°F
    Frequently used in: medium and full-bodied reds

    *Alcohol tolerance of ELIOS 1 is reduced to 14% when the pH <3.5 and TSO2 >35 ppm 

     

    Usage: Add directly to wine and mix thoroughly.

    Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).

     

    Lallemand | LALVIN ELIOS 1™ | Dry Malolactic Bacteria | 25 hL / 660 Gallon Dose

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      SKU: DYWM903

      $153.99

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        Description

        Enhanced fresh fruit, spice, and tannin integration

        LALVIN ELIOS 1® is best suited for Mediterranean, Rhône style, and other warm climate red wines where it is known for enhancing red fruit aromas, spice, and tannin intensity.

        • Wines have an integrated mouthfeel with good mid-palate intensity, decreased drying sensations, and increased freshness
        • Can reduce the perception of green and vegetative characters
        • Selected due to its fast implantation and reliable malic acid degradation
        • Has a high capacity for acetaldehyde degradation. Because acetaldehyde strongly binds SO2, using ELIOS 1 may help keep more SO2 in the free form and therefore make post-MLF SO 2 additions more effective
        • Oenococcus oeni isolated by the Institut Coopératif du Vin (ICV), France

         

        Alcohol Tolerance*: <15.5%
        pH: >3.5
        Total SO2: <35ppm
        Temp: >64°F
        Frequently used in: medium and full-bodied reds

        *Alcohol tolerance of ELIOS 1 is reduced to 14% when the pH <3.5 and TSO2 >35 ppm 

         

        Usage: Add directly to wine and mix thoroughly.

        Storage: Dated expiration. For short term (<18 months) store at 4°C (39°F). For long term (>18 months) store at –18°C (0°F).

         

        Documents
        ELIOS 1 SPEC
        ELIOS 1 TDS
        BACTERIA SDS ENOLOGY
        DECLARATION BACTERIA
        Important Warnings & Shipping Info +
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