An innovative Duo Riesling kit containing specific enological yeast and bacteria starter have been selected and studied for fermentation of aromatic white wines. The combination of this yeast/bacteria synergy and co-inoculation helps insure the success of malolactic fermentation in a timely manner. Co-inoculation made easy. Reducing harshness associated with malic acid while retaining the aromatic freshness of white wines is sometimes challenging since they are often masked by strong lactic and buttery notes after malolactic fermentation (MLF). Research carried out at Lallemand on yeast and bacteria interactions showed the possibility of positive synergies between the two while taking advantage of their compatibilities. During alcoholic fermentation, the choice of the yeast is crucial since it must be appropriate for the must conditions and the desired wine style. If MLF is desired, then the yeast and the must conditions must be conducive to the onset of MLF. Certain bacteria starters are particularly adapted for usage in co-inoculation. They also must be adapted to the physical-chemical characteristics of the must/wine, and contribute to the wine style. Taking all these criteria into account, Duo Riesling also offers the advantage of expressing the varietal character of the grape variety, preserving fresh fruit aromas and limiting buttery notes associated with MLF.

Download the technical data sheet .