Wine Yeasts
Wine Bacteria
Nutrients / Protectors
Specific Inactivated Yeasts
Enzymes
Chitosan
Vineyard Solutions
European CRAFT in Fair program
Specie
Oenococcus oeni
White Wine
Malolactic Culture Butter Bomb
Lalvin MCBB™ has been selected during a European CRAFT in Fair program on wine lactic acid bacteria diversity. Following an extensive screening, Lalvin MCBB™ was selected as a very efficient malolactic strain, for white wines, able to produce high concentrations of diacetyl (buttery notes) when inoculated at the end of alcoholic fermentation. Lalvin MCBB™, Malolactic Culture Butter Bomb, is a robust wine bacteria strain able to grow quickly and achieve reliable MLF under a broad range of winemaking conditions.Alcohol Tolerance
15.5 %
pH Tolerance
3.2
SO₂ Total Tolerance
60 mg/L
Nutrient Demand
High
Min. Temperature Tolerance
14 °C
Sensory Impact
Enhance fruit aromas, Hight diacetyl in sequential inoculation, increase volume and softness
Diacetyl Production by Post AF Inoculation
Very high
Citric Acid Degradation
Early degradation during MLF
Biogenic Amines
No
