{"product_id":"lallemand-enoferm-alphatrade-dry-malolactic-bacteria","title":"Lallemand | Enoferm Alpha™ | Dry Malolactic Bacteria","description":"\u003cul\u003e \u003cli\u003e Enoferm Alpha will ferment at lower temperatures and at lower pH levels compared to older Viniflora strains of Oenococcus Oeni\u003c\/li\u003e \u003cli\u003e Alpha was selected as dominant strain that has the capcity to achieve reliable MLF and improve wine complexity\u003c\/li\u003e \u003cli\u003e This strain will help contribute to mouthfeel while lowering the perception of green and vegetative flavors\u003c\/li\u003e \u003cli\u003e Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e This was the first improved ML strain that we carried and still the most popular. When compared with the older Viniflora strains of Oenococcus Oeni, Enoferm Alpha (which is a different strain of Oenoccoccus Oeni) will ferment at lower temperatures and at lower pH levels. This means it is superior for both red and white wines and can be added later in the wine making process than the Viniflora strain, with the ideal time being right after the completion of primary fermentation.\u003c\/p\u003e \u003cp\u003e In addition to good performance in harsh conditions, Enoferm Alpha was preferred in blind tastings over the older Viniflora strain for its clean and fruity aromas, a decrease of vegetative and herbaceous notes and increased mouth-feel.\u003c\/p\u003e \u003cp\u003e Now we are selling multiple strains of improved ML bacteria including Beta, VP41, 31, and Baccus, giving you lots great bugs to choose from.\u003c\/p\u003e \u003cp\u003e Alpha was selected as dominant strain that has the capcity to achieve reliable MLF and improve wine complexity. Alpha will help contribute to mouthfeel while lowering the perception of green and vegetative flavors. Its low production of biogenic amines respects health concerns.\u003c\/p\u003e \u003cp\u003e For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003e2.5 g:\u003c\/strong\u003e good for 66 gallons\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003e25 g:\u003c\/strong\u003e good for 660 gallons\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e \u0026lt;15.5% v\/v.\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eSO2 tolerance:\u003c\/strong\u003e \u0026lt;50 ppm\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003epH:\u003c\/strong\u003e \u0026gt;3.2\u003c\/li\u003e \u003cli\u003e \u003cstrong\u003eTemperature:\u003c\/strong\u003e \u0026gt;57°F\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e You can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are atagonistic to yeast, potentially causing higher VA levels. The best time to add an ML culture is after racking off the gross lees.\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"2.5 G","offer_id":51914795122977,"sku":"DYWM1","price":39.99,"currency_code":"USD","in_stock":true},{"title":"25 G","offer_id":51914795155745,"sku":"DYWM1B","price":172.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/65631.png?v=1762992910","url":"https:\/\/morebeer.mom\/products\/lallemand-enoferm-alphatrade-dry-malolactic-bacteria","provider":"MoreBeer!","version":"1.0","type":"link"}