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Lallemand | O-MEGA™ | Dry Malolactic Bacteria | 25 hL / 660 Gallon Dose

    Description

    Strong fermenter for balance, freshness, and fruit expression

    O-MEGA™ is the most robust strain in the Scott Laboratories’ portfolio, well suited to conducting malolactic fermentation in high alcohol, low temperature, or low pH situations.

    • Contributes to freshness and mineral/citrus notes in white wines
    • In red wines, notes of red and dark berries like redcurrant, strawberry, blackcurrant, and blackberry are increased (not recommended for wines with herbaceous or vegetative notes, as these can be amplified)
    • May help stabilize color due to its slow degradation of acetaldehyde
    • Has a late degradation of citric acid resulting in very low diacetyl and VA levels, and is tolerant to levels of lactic acid that can be inhibitory to other ML strains
    • Oenococcus oeni isolated in the south of France by the Institut du Français de la Vigne et du Vin (IFV) in Burgundy

     

    Alcohol Tolerance: <16%
    pH: >3.1
    Total SO2: <60ppm
    Temp: >57°F
    Frequently used in: overripe, full-bodied red and white wines, cool-climate Pinot noir and Syrah, rosés, fruit wine

     

    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 | O-MEGA™ | Dry Malolactic Bacteria | 25 hL / 660 Gallon Dose

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      SKU: DYWM904

      $172.99

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        Description

        Strong fermenter for balance, freshness, and fruit expression

        O-MEGA™ is the most robust strain in the Scott Laboratories’ portfolio, well suited to conducting malolactic fermentation in high alcohol, low temperature, or low pH situations.

        • Contributes to freshness and mineral/citrus notes in white wines
        • In red wines, notes of red and dark berries like redcurrant, strawberry, blackcurrant, and blackberry are increased (not recommended for wines with herbaceous or vegetative notes, as these can be amplified)
        • May help stabilize color due to its slow degradation of acetaldehyde
        • Has a late degradation of citric acid resulting in very low diacetyl and VA levels, and is tolerant to levels of lactic acid that can be inhibitory to other ML strains
        • Oenococcus oeni isolated in the south of France by the Institut du Français de la Vigne et du Vin (IFV) in Burgundy

         

        Alcohol Tolerance: <16%
        pH: >3.1
        Total SO2: <60ppm
        Temp: >57°F
        Frequently used in: overripe, full-bodied red and white wines, cool-climate Pinot noir and Syrah, rosés, fruit wine

         

        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
        O-MEGA SPEC
        OMEGA TDS
        BACTERIA SDS ENOLOGY
        DECLARATION BACTERIA
        Important Warnings & Shipping Info +
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        Shipping Weight: 0.6 lb

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