{"product_id":"berry-direct-malolactic-bacteria","title":"Berry Direct Malolactic Bacteria","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan dir=\"auto\"\u003eBerry Direct Malolactic Bacteria\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003eAcclimated strain of Oenococcus oeni for direct inoculation of white, rosé, and red wines.\u003c\/span\u003e\u003cbr\u003e\u003cspan dir=\"auto\"\u003eSuitable for the production of products intended for direct human consumption, within the framework of regulated use in oenology. Compliant with Regulation (EU) 2019\/934.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan dir=\"auto\"\u003eSpecificity and oenological properties:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eLACTOENOS® 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eVery low production of volatile acidity and diacetyl.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eRobust strain across a wide range of pH, alcohol, SO₂ and temperature in all types of wines.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003ePhenol-negative bacterium: lacking cinnamoyl esterase enzymatic activity so as not to produce precursors for the production of volatile phenols by Brettanomyces.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan dir=\"auto\"\u003ePhysical properties:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eAppearance: powder\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eColor: light beige\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan dir=\"auto\"\u003eChemical and microbiological analysis:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eHumidity (%): \u0026lt; 8\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eBacteria counted on plate (CFU\/g): \u0026gt; 10¹¹\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eMolds (CFU\/g): \u0026lt; 10³\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eYeasts (CFU\/g): \u0026lt; 10³\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eAcetic bacteria (CFU\/g): \u0026lt; 10⁴\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003eSalmonella (\/25 g): absence\u003c\/li\u003e\n\u003cli\u003eStaphylococcus (\/g): absence\u003c\/li\u003e\n\u003cli\u003eColiformes (UFC\/g): \u0026lt; 10²\u003c\/li\u003e\n\u003cli\u003eE. coli (\/g): absence\u003c\/li\u003e\n\u003cli\u003ePlomb (ppm): \u0026lt; 2\u003c\/li\u003e\n\u003cli\u003eMercure (ppm): \u0026lt; 1\u003c\/li\u003e\n\u003cli\u003eArsenic (ppm): \u0026lt; 3\u003c\/li\u003e\n\u003cli\u003eCadmium (ppm): \u0026lt; 1\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan dir=\"auto\"\u003eUsage protocol:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan dir=\"auto\"\u003eInoculate as early as possible. There are several inoculation methods:\u003c\/span\u003e\u003cbr\u003e\u003cspan dir=\"auto\"\u003e     - 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.\u003c\/span\u003e\u003cbr\u003e\u003cspan dir=\"auto\"\u003e     - Late co-inoculation: specific gravity 1.020-1.010.\u003c\/span\u003e\u003cbr\u003e\u003cspan dir=\"auto\"\u003e     - Sequential inoculation.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eAdjust 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eMaintain the tank temperature constant throughout the MLF (around 20°C).\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eIn 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.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eDosage for use: respect the volume of wine indicated on the dose of bacteria (2.5 hL, 25 hL or 250 hL).\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan dir=\"auto\"\u003e* 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan dir=\"auto\"\u003eStorage instructions:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eUpon receipt, keep refrigerated (-18°C or +4°C) in its original unopened packaging.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan dir=\"auto\"\u003eBest before date:\u003c\/span\u003e\u003cbr\u003e\u003cspan dir=\"auto\"\u003e30 months at -18°C.\u003c\/span\u003e\u003cbr\u003e\u003cspan dir=\"auto\"\u003e18 months at +4°C.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eDo not use opened packaging.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eUnopened sachets of oenological bacteria can be transported and stored for 7 days at room temperature (\u0026lt;25°C) without significant loss of activity and efficacy.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan dir=\"auto\"\u003ePackaging:\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan dir=\"auto\"\u003eDosage per 2.5 hL\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Zenquantor","offers":[{"title":"Default Title","offer_id":54289974591826,"sku":null,"price":18.03,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1100\/8396\/5266\/files\/Screenshot_5.jpg?v=1786984490","url":"https:\/\/zenquantor.shop\/products\/berry-direct-malolactic-bacteria","provider":"Zenquantor","version":"1.0","type":"link"}