LACTICOL
Mix of different strains of Oenococcus oeni, suitable for direct inoculation, with good malolactic fermentation capacity, fast growing in the inoculated wine, greatly increases the bouquet of the final product.
Composition: Lyophilized Oenococcus Oeni; excipient: dextrose.
Applications
Dissolve all amount of the jar in 1 liter of water, possibly without chlorine, at 20°-25° C, and stir for 15 min; in more difficult solutions dissolve all amount of the jar in 2 liters of wine and water, possibly without chlorine, ratio 1:1, stir and incubate for 12-24 hours, at 20°-25° C.
Sprinkle the product into the wine mass mixing and pumping over in a close environment. Keep the wine temperature above 18°C.
Shelf Life
Details:
> Refrigerated at + 4°C: 1 year
> Frozen at -18°C: 2 years.
Technical Specifications
FERMENTATION CHARACTERISTICS:
> High malolactic activity
> Allows malolactic fermentation at pH over 3,1
> Tolerate up to 50 mg/l of total SO2 and 5 mg/l of free SO2
> Tolerate ethanol up to 14% Vol
> Optimal temperature between 18° and 22° C.
Packages
Specifics
The packages are shipped with a refrigerated carrier, however the lyophilized cultures kept up to 120 hours at room temperature maintain their viability.
No GMOs in compliance with EC Reg. No. 1829/2003 and
EC Reg. No. 1830/2003
No Allergens in compliance with Reg. EC No. 1169/2011
