Malolactic Bacteria
Malolactic fermentation not only converts malic acid to lactic acid, but also has a direct impact on wine quality. Uncontrolled spontaneous malolactic fermentations or wild lactic acid bacteria can result in diminished varietal and fruit flavors, reduced esters, masked aromas and off-characters. The importance of choosing a selected strain has increased due to evolving winemaking preferences (e.g. higher pH levels, lower SO₂, higher alcohol, etc.), as well as concerns such as biogenic amines. The use of selected malolactic strains can contribute positively to wines while minimizing risks. Malolactic cultures can be added in a co-inoculation (24 hours after adding the yeast) or toward the end of the primary fermentation.
Click for Lallemand's In-Depth review of the ML process and why it's critical to wine quality.1
1-STEP ALPHA™ Malolactic Bacteria Kit 100hL (2600 gal) dose.
Contains 2 Products
2
Anchor Solo Select Bacteria 25hL (660 gal) dose.
Item No.15270 Available
Price $153.3
3
BETA CO-INOC™ Malolactic Bacteria.
Contains 2 Products
4
ENOFERM ALPHA™ Malolactic Bacteria.
Contains 3 Products
5
ENOFERM BETA® Malolactic Bacteria.
Contains 3 Products
6
Inobacter™ Malolactic Bacteria 25 hL (660 gal) dose.
Item No.15023 Available
Price $95
7
LALVIN 31 Malolactic Bacteria.
Contains 3 Products
8
LALVIN ELIOS 1® Malolactic Bacteria 25 hL.
Contains 2 Products
9
Price $151.9
10
LALVIN VP41® Malolactic Bacteria.
Contains 3 Products
11
MALOTABS™ Malolactic Bacteria Tablets 2.5 hL dose x 5 Tablets.
Item No.15049 Available
Malolactic Bacteria
Fermentation
Lallemand
Fermentation
Lallemand
Price $171
12
O-MEGA™ Malolactic Bacteria.
Contains 2 Products
13
PN4® Malolactic Bacteria.
Contains 2 Products
14
VP41™ 1-STEP Malolactic Bacteria Kit.
Contains 2 Products