Expertise documents

Co-inoculating a must with yeast and malolactic bacteria accelerates the onset of malolactic fermentation (MLF) and makes it possible in difficult cases.  This time savings can be decisive not only for fermenting quick turnover wines, but for limiting the risk of developing Brettanomyces and indigenous spoilage bacteria.

To learn more about co-inoculation in red wine, and how to properly carry the procedure, please consult the following link: Download PDF

Co-inoculating a must with yeast and malolactic bacteria accelerates the onset of malolactic fermentation (MLF) and makes it possible in difficult cases. This time savings can be decisive not only for finishing fruity and/or quick turnover wines, but also for carrying out MLF in a less oxidative medium, which reduces the production of buttery aromas.

To learn more about co-inoculation and how to properly carry the procedure in white wine recommended by Lallemand, please consult the followign link: Download PDF

Proper rehydration and inoculation of lactic bacteria is a crucial step for their survival and malolactic activity.

To learn more about this topic and how to properly handle wine bacteria, as recommended by Lallemand, please consult the following link: Download PDF

Numerous conditions influence the development and activity of malolactic bacteria in wine. Malolactic fermentation (MLF) that is spontaneously triggered too early or too late can result in loss of wine quality.

To learn more about MLF feasability and how to measure it, as recommended by Lallemand, please consult the following link: Download PDF

Numerous parameters are involved in selecting bacteria for malolactic fermentation (MLF). Choosing the right moment for inoculating wine with selected bacteria is a factor in successful MLF. Choosing the right moment for lactic acid bacteria inoculation controls MLF according to the wine style desired, and lets you adapt to technical constraints.

To learn more about the timing of wine bacteria inoculation, as recommended by Lallemand, please consult the following link : Download PDF