Aleabacter HA
| Family | FML |
|---|---|
| Gamma | ALEA EVOLUTION |
DUST
Pre-acclimatized and freeze-dried culture of Oenococcus oeni
ALEABACTER HA 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 was selected for wines with high fixed acidity and low pH.
During production the bacterial culture is acclimated to very low pH conditions and is therefore already prepared for these difficult conditions.
Usage parameters (NB: be careful the parameters act synergistically):
ALEABACTER HA It is recommended for the initiation of FML in both white and red wines with low pH values (< 3,30). It can be used:
-
with the classic sequential inoculation, at the end of the alcoholic fermentation, after an initial racking to eliminate the coarse lees;
-
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.
Store in the original package in the freezer at temperatures below -18°C (for short periods before use, it is possible to store at +4°C).
The defrosted product must be used quickly and CANNOT be refrozen.
