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BACTELIA® TEMPO is a lactic acid bacterium, Oenococcus oeni, selected for the carrying out of malolactic fermentation of wines that are particularly acidic and have a low pH. It guarantees a good fermentation rate and guarantees clean, fresh aromas. This selection of Oenococcus oeni guarantees a rapid decrease in malic acid, thus avoiding the development of unpleasant aromas.
Species: Oenococcus oeni
Alcohol tolerance: up to 14% vol.
pH tolerance: 3.0 or more
SO₂ tolerance: 60 ppm or less of total SO2
Optimum temperature interval: 18 – 22°C
Fermentation kinetics: rapid
Production of volatile acidity: low
No production of biogenic amines.