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O. oeni adapted for sparkling wines; neutral sensory effect

  • The IOC IB™ malolactic strain was isolated by the Le Comité Interprofessionnel du vin de Champagne (CIVC).
  • Strain of choice for many sparkling wine producers when malolactic fermentation is desired.
  • Contributes a neutral sensory effect, especially in lower pH wines.

Recommended for use with:  Sparkling, White, Red