Oenococcus oeni bacteria culture for enhancing the aroma pro le during malolactic fermentation.
Oenococcus oeni bacteria selected by Oenobrands, France.
Bacteria for enhancing the aroma pro le of red and white wines during malolactic fermentation. This bacteria culture enhances the ester concentration and as a result, the total aroma pro le. This leads to an increase in fruity and oral aromas, as well as stone fruit aromas and red and black fruit aromas in red wines.