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Malolactic Bacteria - Enoferm Alpha
Enoferm ALPHA was selected by the Institut Technique du Vin (ITV) in France from spontaneous malolactic fermentations showing good fermentation activity and sensory contribution.
ALPHA is a dominant strain and has the capacity to achieve reliable MLF, even showing good resistance to botrycides. Contrary to spontaneous MLF, the contribution of ALPHA to white wine is usually described as enhancing the mouthfeel, while respecting the wine’s varietal character. The lower perception of green and vegetative flavors is the result of the very positive impact of ALPHA on wine complexity.
Alcohol Tolerance
15.5 %
pH Tolerance
> 3.2
SO₂ Total Tolerance
<50 mg/L
Nutrient Demand
Low
Min. Temperature Tolerance
14 °C
Max. Temperature Tolerance
28 °C
Suitability for co-Inoculation
Recommended
Diacetyl Production during co-Inoculation
Very low
Sensory Impact
Mouthfeel Complexity Fruity
Diacetyl Production by Post AF Inoculation
Moderate to Low
Citric Acid Degradation
Late to moderate degradation during MLF
Biogenic Amines
No
