ENOFERM ALPHA®

Please scroll down to view the available product sizes   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 ha

Description

Please scroll down to view the available product sizes 

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<50ppm
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

ENOFERM ALPHA®

Please scroll down to view the available product sizes 

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<50ppm
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