ENOFERM ALPHA™ Malolactic Bacteria 25 hL (660 gal) dose

Item No.15602
Price $139.7
Per Each
Excl. Tax
Available
Each

Description

Robust and versatile strain for aroma complexity and mouthfeel enhancement
ENOFERM ALPHA® can efficiently conduct malolactic fermentation at cooler temperatures and positively contribute to wine aroma, complexity, and mouthfeel.
  • White wines have increased levels of pear, apricot, and pineapple aromas
  • Red wines have berry, cherry, and plum aromas with decreased green and vegetative characters
  • Shows good resistance to fungicides
  • Selected for its high survival rate, dominance during malolactic fermentation, and reliability; however, it is sensitive to high levels of lactic acid (>1.5 g/L) and should not be used when malic acid is >4 g/L if a complete MLF is desired
  • Oenococcus oeni isolated by the Institut Français de la Vigne et du Vin (IFV), Burgundy, France

Alcohol Tolerance: <15.5%
pH: >3.2
Total SO2 at crush: <50 ppm
Temp: >57°F 
Frequently used in: whites, rosés

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).
Downloads
Alpha Malolactic Bacteria - Allergen Statement
Alpha Malolactic Bacteria - Food Safety Statement
Alpha Malolactic Bacteria - Non-GMO Statement
Alpha Malolactic Bacteria - Safety Data Sheet
Alpha Malolactic Bacteria - Specification Sheet
Alpha Malolactic Bacteria - Technical Data Sheet

Specifications

Brand
Lallemand
Alcohol Tolerance
15.5% ABV
Minimum Temperature
14°C (57°F)
Nutrient Demand
Low
pH Tolerance
3.2
SO2 Tolerance
50ppm Total

ENOFERM ALPHA™ Malolactic Bacteria 25 hL (660 gal) dose

Item No.15602
Price $139.7
Per Each
Excl. Tax
Available
Each
Robust and versatile strain for aroma complexity and mouthfeel enhancement
ENOFERM ALPHA® can efficiently conduct malolactic fermentation at cooler temperatures and positively contribute to wine aroma, complexity, and mouthfeel.
  • White wines have increased levels of pear, apricot, and pineapple aromas
  • Red wines have berry, cherry, and plum aromas with decreased green and vegetative characters
  • Shows good resistance to fungicides
  • Selected for its high survival rate, dominance during malolactic fermentation, and reliability; however, it is sensitive to high levels of lactic acid (>1.5 g/L) and should not be used when malic acid is >4 g/L if a complete MLF is desired
  • Oenococcus oeni isolated by the Institut Français de la Vigne et du Vin (IFV), Burgundy, France

Alcohol Tolerance: <15.5%
pH: >3.2
Total SO2 at crush: <50 ppm
Temp: >57°F 
Frequently used in: whites, rosés

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).
Downloads
Alpha Malolactic Bacteria - Allergen Statement
Alpha Malolactic Bacteria - Food Safety Statement
Alpha Malolactic Bacteria - Non-GMO Statement
Alpha Malolactic Bacteria - Safety Data Sheet
Alpha Malolactic Bacteria - Specification Sheet
Alpha Malolactic Bacteria - Technical Data Sheet

Specifications

Brand
Lallemand
Alcohol Tolerance
15.5% ABV
Minimum Temperature
14°C (57°F)
Nutrient Demand
Low
pH Tolerance
3.2
SO2 Tolerance
50ppm Total