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.
Contains 2 Products
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1-STEP VP41 MALOLACTIC BACTERIA.
Contains 2 Products
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Alpha Malolactic Bacteria.
Contains 3 Products
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Anchor Solo Select Bacteria 25hL (660 gal) dose.
Item No.15270 Available
Price $153.3
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Beta Co-Inoc Malolactic Bacteria.
Contains 2 Products
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Beta Malolactic Bacteria.
Contains 3 Products
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Elios 1 Malolactic Bacteria.
Contains 2 Products
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Inobacter ML (25hL).
Item No.15023 Available
Price $95
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Price $170
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MBR 31 Malolactic Bacteria.
Contains 3 Products
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Omega Malolactic Bacteria.
Contains 2 Products
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PN4 Malolactic Bacteria.
Contains 2 Products
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Price $151.9
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VP41 Malolactic Bacteria.
Contains 3 Products