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A pre-acclimatized Oenococcus oeni strain distinguished by its high malolactic activity.
Strong implantation capacity in wines at any stage of its inoculation in wine or must (wide range of pH, fatty acids...)
Especially selected for its restistance to high alcohol (up to 17% v/v).
An exclusive production process, developed by LAFFORT®, that ensures a higher bacterial survival rate and a shortened latency phase. ENERGIZER® starter supplied with the bacterium.
Dosage: refer to packaging.