Enoferm Alpha MBR (25G)
Security and mouthfeel, adapted to high alcohol wines. Enoferm ALPHA was selected by the Institut Technique du Vin (ITV) in France from spontaneous malolactic fermentations showing good fermentation activity and sensory contribution. ALPHA is a dominant strain and has the capacity to achieve reliable MLF, even showing good resistance to botrycides. Contrary to spontaneous MLF, the contribution of ALPHA to white wine is usually described as enhancing the mouthfeel, while respecting the wine’s varietal character. The lower perception of green and vegetative flavors is the result of the very positive impact of ALPHA™ on wine complexity.
ENOFERM ALPHA™ can efficiently conduct malolactic fermentation at cooler temperatures and positively contribute to wine aroma, complexity, and mouthfeel.
- White wines have increased levels of pear, apricot, and pineapple aromas. Red wines have berry, cherry, and plum aromas with decreased green and vegetative characters.
- Shows good resistance to fungicides.
- Selected for its high survival rate, dominance during malolactic fermentation, and reliability; however, it is sensitive to high levels of lactic acid (>1.5 g/L) and should not be used when malic acid is >4 g/L if a complete MLF is desired.
- Oenococcus oeni isolated by the Institut Français de la Vigne et du Vin, Burgundy, France
Uvaferm Alpha MBR (25G/25HL)