Expect more from your malolactic 03 | BACTERIA fermentation? So do we. SOLO SELECT Oenococcus oeni bacteria We would like to introduce you to a brand new member of the Anchor family, the Solo bacteria range, designed specifically for sequential inoculation. This allows us to bring you a complete portfolio, with all the products focused on quality- enhancing malolactic fermentation (MLF). The new product, Solo Select, was developed in collaboration with the Australian Wine Research Institute and consists of a robust Oenococcus oeni strain isolated from the Yarra Valley in Australia. In keeping with our aim of providing you with bacteria products that enhance the sensory profile of the wine during MLF, Solo Select will enhance the spicy notes and palate structure of red wines. These aroma-enhancing capabilities are supported by the robust fermentation ability of the strain. • Recommended for use in red wines. • Displays good implantation and efficient fermentation kinetics. • Tool for overcoming difficult MLF conditions. • Enhances structure and complexity. • Enhances spicy and dark fruit notes. • Low volatile acidity production. • Late degradation of citric acid and thus low diacetyl production. • No production of biogenic amines. • Can be used for both co-inoculation and sequential inoculation. 13 | Anchor Oenology Harvest Guide 2020 WHY SEQUENTIAL INOCULATION WITH SOLO? SPEEDY MLF • Security Solo Select is a robust O. oeni strain that ensures a speedy and complete MLF. • Sequential inoculation benefits A comparison of the malolactic fermentation duration during sequential inocula- • Speedy MLF tion comparing Solo Select with five commercial O. oeni cultures: • Impact on volatile acidity DURATION OF MLF • Impact on diacetyl Days to complete MLF in a Cabernet Sauvignon (Gaillac, France) • Sensory benefits (14.3% alcohol | pH 3.4 | 1.5 g/L malic acid). 20 SECURITY 16 A robust O. oeni strain ensures a secure, complete MLF, even under challenging 12 conditions. 8 General O. oeni characteristics Solo Select 4 pH 2.9 - 4 ≥ 3.2 0 Ethanol tolerance 16% ≤ 16% Solo Commercial Commercial Commercial Commercial Commercial Select culture 1 culture 2 culture 3 culture 4 culture 5 Temperature tolerance 12 - 30˚C ≥ 14˚C Bacteria cultures TSO2 tolerance 50 - 60 ppm ≤ 50 ppm VA production Minimal to high levels Minimal Aroma impact Enhance Enhance Days to complete MLF in Marlborough, Pinot noir (New Zealand). 100 SEQUENTIAL INOCULATION BENEFITS 80 • Eliminate potential adverse interactions between the lactic acid bacteria and 60 yeast cultures and avoid stuck or sluggish fermentations. 40 • Reduce the risk of the yeast producing undesirable metabolites if negatively impacted by the bacteria. 20 • Logistically easier to manage two fermentation processes separately. 0 Comm. Comm. Comm. Solo Un-inoculated • Decreased risks of volatile acidity production by the bacteria. 1 2 3 Select control • Reduce the potential negative impact on colour. Bacteria cultures 14 | Anchor Oenology Harvest Guide 2020 IMPACT ON VOLATILE ACIDITY AND DIACETYL PRODUCTION SOLO SELECT Solo Select is specifically selected for its ability to degrade citric acid at a much later stage in the MLF. This results in low diacetyl and volatile acidity levels. Solo Select enhances complexity in red wines Diacetyl (mg/L) production in Chardonnay, Australia. during malolactic fermentation. 1,2 1 Application 0,8 • Red wine 0,6 Aroma attributes 0,4 • Enhanced structure 0,2 • Increase in spice characters 0 • More complexity Pre MLF Comm. 1 Comm. 2 Solo Select Comm. 3 Comm. 4 • Darker fruit aromas SENSORY BENEFITS Technical parameters Solo Select enhances the following sensory characteristics in red wine: structure, • pH: ≥ 3.2 complexity, spice and dark fruit aromas. • Potential alcohol tolerance: 16% A comparison of Solo Select and a commercial Oenococcus oeni culture in Merlot • Temperature range: ≥ 14˚C (Bordeaux, France): • Total SO at inoculation: ≤ 50 ppm SENSORY IMPACT 2 • No biogenic amine production Overall performance 12 • Little to no VA production 10 8 • Fast fermentation kinetics Balance 6 Mature fruit 4 • Cinnamyl esterase negative: 2 no formation of ethyl phenol precursors 0 Bitterness Spice Astringency Solo Select Commercial O. oeni culture 15 | Anchor Oenology Harvest Guide 2020.