Wine bacteria production process

                        Direct inoculation into the wine
Image top left
bacteria cake

As a producer of wine lactic acid bacteria, Lallemand developed in 1996 a specific MBR™ production process, enabling direct inoculation in the wine or the must.

The MBR™ production process subjects the wine bacteria cells to various biophysical stresses, making them able to withstand the rigours of direct addition to wine or to the must.

bacteria cake

The conditioned MBR™ lactic acid bacteria that survive are robust and possess the ability to conduct reliable malolactic fermentation (MLF).

Learn more on our MBR™ production process (UI) 

Easy to use: No need for rehydration, just open the sachet, sprinkle directly in the wine & stir gently.

Discover our wine bacteria 
wine bacteria powder