Aleabacter FREEZE
DUST
Fresh FROZEN crop of Oenococcus oeni
ALEABACTER FREEZE It is a fresh frozen culture of bacteria Oenococcus oeni selected for correct management of malolactic fermentation (MLF) in musts and wines.
The specific bacterial strain was selected to fully respect the varietal and territorial characteristics of the wine.
The caratteristiche di Aleabacter FREEZE they guarantee safe, complete and rapid malolactic fermentations with low production of volatile acidity, biogenic amines, diacetyl (burrata notes) and other interfering aromas.
Usage parameters (NB: please note that the parameters act synergistically):
ALEABACTER FREEZE 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 h from the inoculation of selected yeasts on must. In co-inoculation it has been tested with positive results with the following yeasts of the Aleaferm range: Reserve, Premium, 0-12, Easy, Arom.
Remove the dose to be used from the freezer -20°C and leave it at room temperature or better in a bain-marie in water at room temperature, for 15-20 minutes to facilitate the opening and emptying of the frozen bag. DO NOT use hot water.
Dissolve the dose of ALEABACTER FREEZE partially thawed in a small portion of the wine or must to be inoculated. DO NOT shake violently. DO NOT add oxygen.
Leave to cool for 10-15 minutes then mix again before inoculating according to the following instructions:
CO-INOCULATION:
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Inoculate the bacteria 6-48 hours after the yeast inoculation Saccharomyces. Short times (6-12 hours) guarantee a greater consumption of malic acid at the end of AF. Longer times (24-48 hours) are instead necessary in case of potential alcohol levels higher than 14% vol. to reduce the osmotic shock due to the sugar concentration.
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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.
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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 102 UFC / g
Acetobacter: < 1 x 103 UFC / g
E. coli: absent
Salmonella: absent in 10 g
Listeria: absent in 25 g
