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Accueil / Protocols, itineraries and technical documentation / Reactivation of the LACTOENOS® B16 STANDARD bacterium – Sparkling wines

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Reactivation of the LACTOENOS® B16 STANDARD bacterium – Sparkling wines

Reactivation steps to acclimatise the bacterium.

The LACTOENOS® B16 STANDARD bacterium is a strain of Oenococcus œni selected in Champagne for wine at low pH (2.85 < pH < 3.1), particularly suitable for the production of sparkling wines. Its use requires an acclimatisation phase of 3 to 5 days, following the steps in the reactivation protocol for LACTOENOS® B16 STANDARD.

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