|
|
|
|
Lallemand malolactic cultures |
|
Strain (click for full specs)
|
|
pH |
TSO2 |
Max Alc% |
oC |
Alpha 1Step & MBR
|
Security and mouthfeel over wide ranging, difficult conditions |
>3.2 |
<50ppm |
<15.5 |
>14 |
Beta MBR
|
Enhancement of tannin structure and varietal aroma |
>3.2 |
<60ppm |
<14.5 |
>14 |
| VP41 1Step & MBR |
Adapted to high alcohol, enhances complexity and structure |
>3.1 |
<60ppm |
<16.5 |
>14 |
| PN4 1Step & MBR |
"The rocket" |
>3.0 |
<60ppm |
<15.5 |
>14 |
31 MBR
|
Enhances polyphenolic content and fruit character |
>3.1 |
<45ppm |
<14.0 |
>14 |
Elios 1 MBR
|
For Mediterranean styles, contributing tannic intensity and mouthfeel |
>3.4 |
<50ppm |
<15.5 |
>14 |
Elios blanc MBR
|
Lifts fruit and forepalate volume |
>3.3 |
<45ppm |
<14.5 |
>14
|
|
Alpha is a dominant strain and has the capacity to achieve fast, reliable MLF over a wide range of difficult conditions and improve wine complexity. Contrary to spontaneous MLF, the contribution of Alpha to white wine is usually described as enhancing the mouthfeel while respecting the varietal character. The lower perception of green/vegetative flavours is a result of the impact Alpha has on wine complexity.
|
|
VP41 makes a positive contribution to mouthfeel, and importantly, also exhibits excellent tolerance to high alcohol (near 16.5%).? Coupled with its dominance capacity and steady fermentation characteristics, VP41 is a reliable MLF culture to use under difficult wine conditions when a significant impact on wine structure is desired.? VP41 performs best when temperature is maintained above 16 degrees. |
|
NEW - 1-Step Cultures - Alpha and VP41 |
|
The 1-Step starter kit is a new and highly effective malolactic starter culture for the induction of MLF in large volumes (100 kL) of most red and white wines in a wide range of oenological conditions. The kit contains either Alpha or VP41 strains, together with an activator mix that require a short acclimatization protocol to "wake-up" the bacteria and activate their metabolism. Unlike the MBR cultures which simply require rehydration, the 1-Step cultures require a rehydration/activation step 24 hours prior to inoculating into the wine. As a result, the 1-Step cultures perform as well or better than MBR preparations, especially under more challenging MLF conditions. |
|
|
|
|
|
