VINIFERM OE ACID

OWN TECHONOLOGY AND PRODUCTION

WINE TYPE:

 

 

DOSAGE FOR: 2,5 hl / 25 hl / 250 hl.

TEMPERATURE RANGE: 18-22.

ETHANOL RESISTANCE (%vol): <14.

RESISTANCE PH: >3,0.

CHARACTERISTICS:

Malolactic fermentation of wines from very low pH.

• Oenococcus oeni crops adapted to very low pH wines and high content of malic acid.
• Maximum respect al vino varietal character it both analytical and sensory.
• Suitable for vinos blancos aromatic varieties of grape juices and acids as: Albariño, Godello, Loureiro, Treixadura.
• Limits the presence of biogenic amines in wines.

• Suitable for wines with pH low, and grade high alcoholic from red varieties (Gracaiano, Merlot, Garnacha…)

SENSORY IMPACT:

Respect and intensity of the qualities of aromatic varieties. Preserves the fruity character of the wine and enhances the mouthfeel.

Below we show a comparative trial planting with Viniferm OE ACID.

Data Sheet

Safety Data Sheet

 

 

You may also like…