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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.
Carrying out malolactic fermentation on red and white wines.
Inoculation: co-inoculation (24h after yeasting) or sequential inoculation (post-alcoholic fermentation).
