LALVIN ELIOS 1® Malolactic Bacteria
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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, decre
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
*pH tolerance of ELIOS 1 is improved (down to pH 3.4) when the alcohol is <14% and TSO2 <50 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).
Downloads
Lallemand Malolactic Bacteria - Safety Data Sheet
Lallemand Malolactic Bacteria - Product Declarations
ELIOS 1 - Specification Sheet
ELIOS 1 - Technical Data Sheet
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LALVIN ELIOS 1® Malolactic Bacteria
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
*pH tolerance of ELIOS 1 is improved (down to pH 3.4) when the alcohol is <14% and TSO2 <50 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).
Downloads
Lallemand Malolactic Bacteria - Safety Data Sheet
Lallemand Malolactic Bacteria - Product Declarations
ELIOS 1 - Specification Sheet
ELIOS 1 - Technical Data Sheet