Aleabacter OENOS
| Family |
FML |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Available formats | , , , |
| Conservation conditions |
DUST
Freeze-dried culture of Oenococcus oeni
ALEABACTER OENOS it is a culture of bacteria Oenococcus oeni selected for the correct management of malolactic fermentation (MLF) in musts and wines. The specific bacterial strain has been selected to fully respect the varietal and territorial characteristics of the wine. In fact, it is a low-producer strain of volatile acidity, diacetyl (burrata notes) and biogenic amines.
Usage parameters (NB: please note that the parameters act synergistically):
ALEABACTER OENOS It is recommended for the initiation of FML in both white and red wines. It can be used:
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with the classic sequential inoculation, at the end of the alcoholic fermentation, after an initial racking to eliminate the coarse lees;
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in co-inoculation after 24-48 hours from the inoculation of selected yeasts on must.
In co-inoculation it has been tested with positive results with the following yeasts from the Aleaferm range: Reserve, 0-12, Easy, Arom.
Rehydrate ALEABACTER OENOS in mineral water (DO NOT use tap water, demineralised or distilled water) in a ratio of 1:20 (0,5 L for a 25 hL bag; 5 L for a 250 hL bag), at approximately 25°C for 10-15 minutes, stirring gently.
Then add them to the mixture to be treated following the instructions below:
CO-INOCULATION 24-48 hours after yeast inoculation Saccharomyces:
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It is recommended to add to a fraction of the must to be inoculated and leave to acclimatize for 2-3 hours. Add the suspension directly to the mass to be treated. In case of maceration, add under the cap.
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It is not necessary to pump over or stir as the normal fermentation activity is sufficient to homogenize the bacterial culture.
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It is recommended to keep the fermentation temperature below 28°C. If the temperature exceeds 30°C, the consumption of malic acid will be blocked, which will resume automatically when the temperature drops to the optimal range.
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Analytical checks are recommended, possibly daily, to verify the correct progress of fermentations.
SEQUENTIAL INOCULATING at the end of the FA:
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It is recommended to carry out at least one racking to eliminate the coarse lees and inoculate on clean wine to further limit the formation of volatile acidity and reduce the risk of olfactory deviations.
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It is recommended to increase the acclimatization time before inoculation to 6-12 hours (in any case not to exceed 24 hours) taking care to use a sufficiently high volume of wine to allow the bacterial culture not to go into competitive stress given the high cell concentration.
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Using the specific activator Aleavit FML It is recommended in any case, but it is essential in the case of very clear wines and in general in the case of late inoculation (e.g. the spring following AF).
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Do not make any SO additions2 at the end of AF, before inoculation of bacteria and during the FML process.
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The concomitant use of β-glucanase does not affect the regular progress of FML.
Analytical control of FML is recommended with analysis every 2-3 days. As soon as the residual L-malic acid value drops below 0,2-0,3 g/L, the addition of SO is recommended.2 and/or cooling the mass to 8-10°C, to avoid the consumption of citric acid with possible production of acetic acid and diacetyl.
Total bacteria count: > 1 x 1011 UFC / g
Mold: < 1 x 103 UFC / g
Yeasts: < 1 x 103 UFC / g
Acetobacter: < 1 x 104 UFC / g
E. coli: absent
Salmonella: absent in 10 g
Listeria: absent in 25 g
