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BACTELIA® ALTA is a lactic acid bacterium, Oenococcus oeni isolated in Piedmont and selected
to guarantee a rapid conversion of malic acid and to stand up to the specific conditions of
great red wines (high alcohol and tannin content). BACTELIA® ALTA guarantees an intense,
persistent aromatic combination, particularly if used during ageing.
• Species: Oenococcus oeni
• Alcohol tolerance: up to 17% vol.
• pH tolerance: exceeding 3.2
• SO₂ tolerance: 60 ppm or less of total SO2
• Temperature interval: 17 to 25 °C
• Fermentation kinetics: rapid
• Production of volatile acidity: low
• No production of biogenic amines.