Expertise documents

Successful Yeast and Malolactic Bacteria Co-inoculation:White Wine Vinification

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

Good Practices for Malolactic Bacteria

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

Predicting Malolactic Fermentation

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

Bacteria rehydration

Lallemand offers two popular formats of freeze-dried bacteria cultures:

The MBR® form of malolactic bacteria represents a Lallemand acclimatization process that subjects the bacteria cells to various biophysical stresses, making them better able to withstand the rigors of direct addition to wine. The conditioned MBR® bacteria that survive are robust and possess the ability to conduct reliable malolactic fermentation (MLF), even under difficult wine conditions.

1-STEP® : The 1-TEP® starter kit contains one of our popular MBR® bacteria and an activator mix that require a short acclimatization protocol to “wake-up” the bacteria and activate their metabolism. Unlike the MBR® cultures, the 1-STEP® cultures are not preconditioned at our Lallemand bacteria facility and therefore require a simple rehydration/activation step 24 hours before they can be inoculated into the wine.

Four popular MBR® bacteria – ENOFERM ALPHA™, ENOFERM BETA™, LALVIN VP41® and PN4™ – are now available as 1-STEP® starter kit cultures. The 1-STEP® cultures perform as well as or better than MBR® cultures, especially under more challenging MLF conditions, and they are recommended for restarting stuck MLF.

 

Easy rehydration and inoculation protocol for MBR® bacteria cultures and for 1-STEP bacteria culture : Download PDF