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LALVIN MCBB™: A new wine bacteria selected to develop traditional white wines rich in diacetyl.

Some markets are looking for white wines rich in diacetyl that will give white wines “buttery” notes of great complexity. Because of its strong ability to convert citric acid to diacetyl, Lallemand Oenology has developed LALVIN MCBB, which is unmatched in meeting this sensory goal. Tested in different parts of the world, LALVIN MCBB (Malolactic Culture Butter Bomb) is a strong producer of buttery notes, while promoting a beautiful elegance and complexity to white wines.