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Lactic bacteria

For a proper management of the MaloLactic Fermentation (MLF) EVERINTEC proposes 3 formulations that contain a blend of different strains of Oenococcus, each one selected for its specific enological “skills” and therefore effective even under critical conditions of pH, temperature, SO2 and alcohol. EXTREMO bacteria degrade the malic acid without increasing the presence of biogenic amines and then protect the healthiness of the wine and, at the same time, play a positive role in its stabilization and organoleptic balance.
Estremo IT06 strain was selected for its evident ability to adapt to very difficult growing conditions. Estremo IT06 is a cultivation of Oenococcus oeni ready to be innoculated, which can be used to guarantee a quick start and effective end to malo-lactic fermentation. The positive organoleptic impact permits the development of varietal aromas that are typical of wines and an increase in the sophistication of wines. The low intensity of the buttery touches, the fine aromas and its ability to reduce bitter taste sensations make it suitable for use also in
white wines.
The Extremo IT14strain was selected for its noticeable ability to adapt to difficult conditions of development. ExtremeIT14 is a culture of Oenococcus oeni designed for immediate use and ensures a fast start and an effective conclusion of MLF. Red and white wines fermented with extreme IT14 are characterized by a more aromatic complexity and an increase of softness.
EXTREMO X 03 is a multi-strain culture of Oenococcus oeni, selected for its high consumption capacity of malic acid and its positive influence on the organoleptic characteristics of the wine. The production technique of EXTREMO X 03 brings out the natural characteristics of these strains, by adapting their cell membrane to the stress of most critical enological conditions. The use of cryo-protectors and the packing in inert atmosphere do protect their longevity and vitality. In particular are recommended for white wines MLF (also sparkling base), for preserving their freshness; for red wines, it is recommended for the positive effect on the reductive phenomena that sometimes occur at the end of this fermentation.