Co-inoculation is an acknowledged practice consisting of inoculating selected wine bacteria at the beginning of the fermentation, shortly after wine yeast inoculation (usually 24 to 48 hours after yeast inoculation depending on the SO2 addition on grapes/must).

This practice is advantageous because it secures and accelerates malolactic fermentation (MLF).  Co-inoculation will result in fruit-driven wines with low diacetyl content. It also leads to energy and cost savings, and can reduce CO2 emissions in the winery.

The early wine stabilisation prevents the development of spoilage micro-organisms such as Brettanomyces, or biogenic amines mainly produced by some lactic acid bacteria.

With our selected wine bacteria Oenococcus oeni MBR™, 1-STEP™, and our Lactiplantibacillus plantarum ML PRIME™, co-inoculation is efficient and safe.

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