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Enhanced fresh fruit, spice, and tannin integration

• 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 SO2 additions more effective
• Oenococcus oeni isolated by the Institut Coopératif du Vin (ICV), France

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Alcohol Tolerance*: <15.5%
pH: >3.5
Total SO2: <35ppm
Temp: >64°F
Frequently used in: medium and full-bodied reds
*pH tolerance of ELIOS 1 is improved (down to pH 3.4) when the alcohol is <14% and TSO​​​​2​​​​ <50 ppm

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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).

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