Wine bacteria production process

                        Pre-acclimatisation phases​ - For more difficult wine conditions

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bacteria cake

As a producer of wine lactic acid bacteria, Lallemand developed in 2005 a specific 1-STEP™ production process to induce malolactic fermentation of most red and white wines, in a wide range of oenological conditions.

Highly efficient, the 1-STEP™ starter kit consists of a malolactic active freeze-dried Oenococcus oeni strain and a specific activator.

bacteria cake

Excellent activity and high vitality of the 1-STEP™ starter culture are achieved during a short acclimatisation step for a fast onset of malolactic fermentation.

Acclimatisation of 6 to 24 hours, depending on the malic acid levels.

Discover our wine bacteria 
wine bacteria powder