| Famiglia |
FML |
|---|---|
| Gamma |
ALEA EVOLUTION |
| Variante | , |
| Condizioni di conservazione |
Aleabacter HA
Additional information
Aspetto
POWDER
Caratteristiche Generali
aLEABACTER HA is a culture of Oenococcus oeni bacteria selected for proper 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.
Parameters of use (NB: attention the parameters act synergistically):
Composizione
Pre-acclimatized and freeze-dried culture of Oenococcus oeni
Applicazioni
ALEABACTER HA is recommended for initiating MLF in both white and red wines that have low pH values (< 3.30). It can be used:
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with classic sequential inoculation, at the end of alcoholic fermentation, after an initial racking to remove coarse lees;
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in co-inoculum after 24-48 h after inoculation of selected yeasts on must.
In co-inoculation it was tested with positive results with the following yeasts from the Aleaferm range: Reserve, 0-12.
Modalità d'Uso
Rehydrate ALEABACTER HA in mineral water (DO NOT use tap water, demineralized or distilled water) at a ratio of 1:20 (0.5 L for a 25 hL bag; 5 L for a 250 hL bag), at about 25°C for 10-15 minutes while stirring gently.
Then add them to the mass to be treated according to the following directions:
CO-INOCULUM at 24-48 h after Saccharomyces yeast inoculum:
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It is recommended to add to a fraction of the must to be inoculated and allow to acclimatize for 2-3 hours. Add the suspension directly to the mass to be treated. In case of maceration make the addition under cap.
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No pumping over or agitation is necessary as 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 there will be a halt in malic acid consumption, which will resume independently as the temperature falls into the optimal ranges.
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Analytical monitoring, preferably daily, is recommended to verify the proper progress of fermentations.
SEQUENTIAL inoculation at the end of AF:
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At least one racking is recommended to remove 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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We recommend increasing the acclimatization time before inoculation to 6-12 hours (in any case, do not exceed 24 hours) taking care to use a sufficiently large volume of wine to allow the bacterial culture not to go into competitive stress given the high cell concentration.
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The use of the specific activator Aleavit FML is recommended in any case, but is essential in case of very clear wines and in general in case of late inoculation (e.g., the spring following AF).
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Do not make SO2 additions at the end of AF, before inoculation of bacteria and during the course of MLF.
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Simultaneous use of β-glucanase does not affect the smooth conduct of MLF.
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Analytical control of MLF with analysis every 2-3 days is recommended. As soon as the residual value of ac. L-malic acid falls below 0.2-0.3 g/L, addition of SO2 and/or cooling of the mass to 8-10°C is recommended to avoid consumption of citric acid with possible production of acetic acid and diacetyl.
