Uvaferm Alpha

Category:Malolactic bacteria for direct inoculation

TitleSecurity and mouthfeel, adapted to high alcohol wines.

Description:Contrary to spontaneous MLF, contribution of Uvaferm Alpha® in white wine is usually described as respecting the wine varietal character. Moreover, the lower perception of the green and vegetative flavors is the result of the very positive impact of Uvaferm Alpha® on wine complexity.

pH Tolerance:> 3.2

Minimum temperature tolerance:14 °C

Maximum Temperature tolerance:

1) When alcohol content is <14,5% v/v, MLF temperature should not exceed 28°C 2) When alcohol content is >14,5% v/v, MLF temperature should not exceed 23°C

Alcohol tolerance:15,5 % v/v

Typical fermentation kinetics:Fast start and slow finish

SO₂ Total:< 50 mg/L

Tannic structure:2/4

Varietal aroma/ Fruitiness:1/4

Spiciness:1/4

Mouthfeel:4/4

Co-inoculation:Neutral

Diacetyl production:Moderate

Instruction for use:

Prepared according to the Lallemand MBR® process. Rehydrate 1 packet of freeze-dried bacteria in 20 times its weight of clean chloride free water at 20°C for a maximum of 15 minutes. Add the suspension to the wine to be fermented. Mix the wine gently by stirring or pumping over.

Storage:This product can be stored 18 months at 4°C and 30 months at -20°C

Packaging:Available in sachet for inoculation of 2,5 hL, 25 hL and 250 hL of wine.

Application

Uvaferm Alpha® is a natural vigorous Starter Culture prepared according to the Lallemand MBR® process. It is one of the best cultures for Malolactic fermentation management under difficult wine conditions while also respecting the wines quality. Its pre-acclimatisation is achieved during the biomass production giving bacteria cell wall resistance to adverse conditions found in wine allowing easy and direct inoculums. Uvaferm Alpha® was selected by the Institut Technique du Vin, France, from spontaneous malolactic fermentation showing good fermentation activity and sensory contribution. Uvaferm Alpha® is a dominant strain and has the capacity to achieve reliable MLF and improve wine complexity. Moreover, its low production of biogenic amines respects health concerns and regulatory limits on biogenic amines. The lower perception of green and vegetative flavors is the result of the very positive impact of Uvaferm Alpha® on wine complexity.