Malolaktiske bakterier – Lactoenos-B16-Standard – specielt egnet til sure grundvine med pH<3.0 til fremstilling mousserende vine og cider - 300 gram til 50 hL - (Laffort, Frankrig).
2.437,50 DKK
In StockLaffort har en af de bedstr egnede malolaktiske bakteriekulturer (Oenococcus Oenie) der kan malolaktisk behandle selv de mest sure grundvine tilo mousserende vin og cider med pH<3.0-
Bakteriekultren skal anvendes med omhyggelig Pied de Cuvée adaptation som er besdkrevet i en medfølgendfe protokol, der bl.a. indeholder af afsyring af den lille del grundvin der indledningsvis blandes med den rehydrerede starterkultur.. Se protokollen i linket her nedenfor.
Protokol for adaptation – datasheet NEW: FP_EN_Lactoenos_B16_Standard NEW:
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LACTOENOS® B16 STANDARD AND ITS REACTIVATOR
Oenococcus oeni strain with particular resistance to acidity, and its reactivator.
- Strain selected in Champagne. Its reactivation protocol makes it suitable for carrying out malolactic fermentation of wines at low pH, such as base wines for sparkling wine.
- LACTOENOS® B16 STANDARD in association with LACTOENOS® B16 REACTIVATOR can be used in must or wine by following a specific reactivation protocol.
Se protokollen for Pied de Cuvée adaptionen her: PCOL_EN_MLF_Acclimatation_B16_SPARK
Datashhet for Lasctoenos B16 Standard ses her: Laffort FC_ANG_Lactoenos_B16
Beskrivelse
Laffort’s LactoOrenos B16 Standard ere en special udviklet malolaktisk kultur tilpasset særligt sure grundvine til mousserende vinfremstiiling og cidere.
Selv basisvine med pH<3.0 kan malolaktisk behandlres med denne kultur efter en standard “Pied de Cuvée” adaption til grundvine med meget lavt pH og særligt højt indholdt af alkohol op 16%. Bakteriekulturen er efter adaptation endvidere resistent op til en total SO2 koncentyration på 60 mg/L
Laffort anvender her en mini-afsyring med Kalium-hydrogen-carbonat (Kalinat) af den mængde vin, der indledningsvis tilblandes den rehydrerede starterkultur.
Datablad for Lactoenos-B126-Standard NEW: FP_EN_Lactoenos_B16_Standard NEW
Databladet for Lactoenos-B16-Standard OLD: Laffort FC_ANG_Lactoenos_B16
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Product description:
Œnococcus œni strain, particularly resistant to acidity and difficult conditions.
Qualified for the elaboration of products for direct human consumption in the field of the regulated use in
Œnology. In accordance with the International Œnological Codex.
SPECIFICATIONS AND ŒNOLOGICAL APPLICATIONS
Strain selected in Champagne. Its adaptation protocol makes it suitable for initiating or restarting malolactic fermentation, even in the most difficult wines.
The phase-by-phase protocol enables the acclimatisation of bacteria in acidic white wines and wines with stuck MLF.
|
TAV (% vol) |
Up to 14 |
| pH |
From 2.9 |
|
Total SO2 (mg/L) |
Up to 60 |
|
Temperature |
From 16°C |
|
C8 and C10 |
≤ 20 mg/L of C8 ≤ 5 mg/L of C10 |
Survival and activity spectrum of the LACTOENOS® B16 STANDARD bacteria:
NB: These parameters have a cumulatively inhibiting effect