Amar04® is a strain of Oenococcus oeni selected from the wine Amarone by the Scientific and Technological Department of the University of Verona. This strain produces a quick fermentation with very low acetic acid and excellent organoleptic qualities in finished wine. It can tolerate higher alcohol levels, and is tolerant to juice SO2 conditions of 30-40 mg/L total SO2 (10 mg/L of free SO2).
No reactivation or rehydration required, this freeze-dried culture is ready to use 15 minutes after removal from your freezer. It is recommended that the inoculation with Amar04 take place after or at the end of primary yeast fermentation prior to the removal of fine lees. Coinoculation with yeast is also possible with higher pH (3.5) and the selection of a non-competitive yeast strain.
Choose 2 day delivery method to ensure viability of product, unless you are in CA.
TECH INFO SHEET