Berry Direct Malolactic Bacteria

Berry Direct Malolactic Bacteria

Acclimated strain of Oenococcus oeni for direct inoculation of white, rosé, and red wines.
Suitable for the production of products intended for direct human consumption, within the framework of regulated use in oenology. Compliant with Regulation (EU) 2019/934.

Specificity and oenological properties:

• LACTOENOS® BERRY Direct is a strain of Oenococcus oeni resulting from a mass selection program conducted in collaboration with the IFV (French Wine and Vine Institute). It was selected for its fermentation performance as well as its ability to enhance the freshness and fruit intensity of wines. Its sensory contribution is partly explained by a slow degradation metabolism of citric acid, resulting in a significant preservation of its initial concentration.
• Very low production of volatile acidity and diacetyl.
• Robust strain across a wide range of pH, alcohol, SO₂ and temperature in all types of wines.
• Phenol-negative bacterium: lacking cinnamoyl esterase enzymatic activity so as not to produce precursors for the production of volatile phenols by Brettanomyces.

Physical properties:

• Appearance: powder
• Color: light beige

Chemical and microbiological analysis:

• Humidity (%): < 8
• Bacteria counted on plate (CFU/g): > 10¹¹
• Molds (CFU/g): < 10³
• Yeasts (CFU/g): < 10³
• Acetic bacteria (CFU/g): < 10⁴
• Salmonella (/25 g): absence
• Staphylococcus (/g): absence
• Coliformes (UFC/g): < 10²
• E. coli (/g): absence
• Plomb (ppm): < 2
• Mercure (ppm): < 1
• Arsenic (ppm): < 3
• Cadmium (ppm): < 1

Usage protocol:

• Inoculate as early as possible. There are several inoculation methods:
       - Early co-inoculation (inoculation of bacteria 24-48 hours after the start of alcoholic fermentation). For musts with a pH ≤ 3.4, it is recommended to inoculate the bacteria by late co-inoculation or sequential inoculation.
       - Late co-inoculation: specific gravity 1.020-1.010.
       - Sequential inoculation.
• Adjust the tank temperature to 20°C. Remove the dose of bacteria 30 minutes before use. Open and pour the contents of the sachet directly into the tank*. Mix thoroughly, protecting from air.
• Maintain the tank temperature constant throughout the MLF (around 20°C).
• In difficult conditions (sluggish FA, high total SO₂, low pH, poor medium or high alcohol content) and for faster FML kinetics, add 20 - 40 g/hL of the MALOBOOST® bacterial activator.
• Dosage for use: respect the volume of wine indicated on the dose of bacteria (2.5 hL, 25 hL or 250 hL).

* Rehydration is also possible: rehydrate in 20 times its weight of non-chlorinated water at 20°C for a maximum of 15 minutes and add to the must/wine.

Storage instructions:

• Upon receipt, keep refrigerated (-18°C or +4°C) in its original unopened packaging.
• Best before date:
  30 months at -18°C.
  18 months at +4°C.
• Do not use opened packaging.
• Unopened sachets of oenological bacteria can be transported and stored for 7 days at room temperature (<25°C) without significant loss of activity and efficacy.

Packaging:

• Dosage per 2.5 hL