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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.
Carrying out malolactic fermentation on red and white wines.
Sequential inoculation (post-alcoholic fermentation).
