Catalogue


The search is only in the active category: Wine Bacteria
SELECTION
SPECIE
TYPE OF WINE
ALCOHOL TOLERANCE
PH TOLERANCE
SENSORY IMPACT
DOCUMENTATION
MORE INFO
Beta Co-Inoc™ Italian selection from the CRAFT project Oenococcus oeni Red Wine

White Wine

15 % 3.2 Product Declaration Safety Datasheet Technical Datasheet Fresh fruit oriented wines represent a significant part of the wine worlds market share. Generally, this wine style is made from grape varieties with high aromatic potential. Although keeping the fresh fruit character during the winemaking process is challenging, several studies reported that using co-inoculation strategy maintained these fresh fruit characters while avoiding excessive acetic acid and diacetyl production. BETA co-inoc contributes to fresher fruit oriented red and white wines. BETA co-inoc has proofed best compatibility with many selected yeast strains and showed best synergy and performance when used with a co-inoculation protocol.
Malotabs™ Oenococcus oeni Red Wine

White Wine

16 % >3.2 Product Declaration Safety Datasheet Technical Datasheet Selected wine bacteria for malolactic fermentation are now available in a tablet form. Malotabs™ is a specific Oenococcus oeni tablet developed for an easy and simple inoculation in barrels and an easy induction of malolactic fermentation. Easy-to-use and easy-to-add to barrels, Malotabs™ ensure a fast bacterial dissolution and dispersion, complete and homogeneous throughout the entire volume of the barrel. Developped in collaboration with Eurotab®
O-Mega® Selected by Institut Français de la Vigne et du Vin, France Oenococcus oeni Red Wine

White Wine

Rosé Wine

16 % 3.1 Freshness Complexity Product Declaration Safety Datasheet Technical Datasheet O-Mega was isolated and selected in South of France by the Institut Français de la Vigne et du Vin (IFV) for its capacity to quickly achieve malolactic fermentation (MLF) in a wide range of applications. is a secure and efficient strain which tolerates low pH or high alcohol conditions with an easy protocol of use (MBR® process). Reliable on white, red and rosé wines, complements fresh and fruit driven wines and helps to stabilize red wine color because of its slower degradation of acetaldehyde.
PN4™ Selected by Institute of San Michele - Italy Oenococcus oeni Red Wine

White Wine

15.5 % >3.1 Spicy Structure Complexity Product Declaration Safety Datasheet Technical Datasheet The PN4™ bacteria was isolated from a spontaneous malolactic fermentation in a Pinot noir by the Institute of San Michele in Trentino, Italy. This bacteria demonstrates its capacity to achieve malolactic fermentation for red and white wines in difficult conditions of pH, alcohol and S02. Microvinification testing of the PN4™ on a laboratory scale has been confirmed at more than 30 Trentino wineries. The PN4™ bacteria is well suited for spicy and structured Pinot noir wines, and may also be used to carry out malolactic fermentation in Chardonnay.
Enoferm Alpha 1-Step® Selected by IFV, France Oenococcus oeni Red Wine

White Wine

15.5 % > 3.2 Mouthfeel Complexity Fruity Product Declaration Safety Datasheet Technical Datasheet Enoferm ALPHA® was selected by the Institut Technique du Vin (ITV) in France from spontaneous malolactic fermentations showing good fermentation activity and sensory contribution. ALPHA® is a dominant strain and has the capacity to achieve reliable MLF, even showing good resistance to botrycides. Contrary to spontaneous MLF, the contribution of ALPHA™ to white wine is usually described as enhancing the mouthfeel, while respecting the wine’s varietal character. The lower perception of green and vegetative flavors is the result of the very positive impact of ALPHA® on wine complexity.
Enoferm Alpha™ Selected by IFV, France Oenococcus oeni 15.5 % > 3.2 Mouthfeel Complexity Fruity Product Declaration Safety Datasheet Technical Datasheet Enoferm ALPHA™ was selected by the Institut Technique du Vin (ITV) in France from spontaneous malolactic fermentations showing good fermentation activity and sensory contribution. ALPHA™ is a dominant strain and has the capacity to achieve reliable MLF, even showing good resistance to botrycides. Contrary to spontaneous MLF, the contribution of ALPHA™ to white wine is usually described as enhancing the mouthfeel, while respecting the wine’s varietal character. The lower perception of green and vegetative flavors is the result of the very positive impact of ALPHA™ on wine complexity.
IOC Inobacter™ Selected in the famous French region of high-quality sparkling wine by CIVC, Epernay France Oenococcus oeni Sparkling Wine

14 % > 2.9 Product Declaration Safety Datasheet Technical Datasheet Adding selected bacteria triggers malolactic fermentation for white and rosé wines. INOBACTER™ is used following a three stage protocol (reactivation, acclimatisation and seeding the tank) which enables bacteria to adapt to the lowest pHs. INOBACTER™ can be used as co-inoculation with yeast or inoculated after the completion of alcoholic fermentation The excellent tolerance of this strain to extreme wine conditions enables an effective malic acid metabolism.
Lalvin 31™ Selected from IFV France Oenoccocus oeni Red Wine

White Wine

14 % > 3.10 Structure Fruity Freshness Product Declaration Safety Datasheet Technical Datasheet Lalvin 31™ (MBR®) was selected by the Institut Technique du Vin (ITV), France, and performs well under such stressful conditions as low pH (>3.1) or low temperature (>14°C/57°F). Final color intensity depends on the duration of malolactic fermentation (MLF). By being able to carry out MLF at low temperature, Lalvin 31® gives the winemaker control to obtain wine with higher color intensity and stability; Lalvin 31™is noted for its good sensory balance in red and white wines, and for low production of biogenic amines; Lalvin 31™ benefits from the addition of a alolactic nutrient such as Opti’Malo PLUS™.
Lalvin Elios 1™ Selected from Institut Coopératif du Vin, France Oenococcus oeni Red Wine

15.5 % >3.4 Product Declaration Safety Datasheet Technical Datasheet Lalvin Elios 1® was isolated by the Institut Coopératif du Vin (ICV) in Montpellier, France, from spontaneous malolactic fermentations showing very good fermentation performance, as well as positive sensory profiles. The ICV evaluated and compared Lalvin Elios 1® to several other Oenococcus oeni isolates over several years in their research winery and pilot plant. Lalvin Elios 1® consistently demonstrated good fermentation kinetics under such difficult MLF conditions as high alcohol (15.5%). This malolactic bacteria culture enhances the perception of overall tannin intensity, while avoiding green and vegetative character development.
Lalvin Silka™ Instituto de Ciencias de la Vid y del Vino (ICVV), Spain Oenococcus oeni Red Wine

16 % 3.3 Oak integration and fruit balance Product Declaration Safety Datasheet Technical Datasheet Lalvin SILKA was isolated in the famous region of La Rioja in Spain. It has been selected by Instituto de Ciencias de la Vid y del Vino (Institute of Grapevine and Wine Sciences) (ICVV), during an extensive research program starting in 2006. After a screening of 1000 natural isolates coming from different wineries and a full characterization, Lalvin SILKA gives unique sensory properties while responding to the demands of climate change in warm climates. Beside its good resistance to high alcohol content and regular MLF kinetic, Lalvin SILKA is recognized for its positive impact on the roundness, softening the astringency and bitterness of wines, and allows to achieve complex and very well balanced red wines, with a nice aromatic persistency. Due to its unique origin and sensory impact particularly on softening tannins, Lalvin SILKA is also very well suited to conduct MLF in contact with oak. Compared to a spontaneous MLF, the wines inoculated with Lalvin SILKA have a better integrated oak sensation, with an elegant structure and present a highest aromatic freshness. After several months, the wines elaborated with Lalvin SILKA are still fruity and fresh whereas the control wines have overripe aromas characteristics.
Lalvin VP41 1-Step ™ Italian selection from the CRAFT project Oenococcus oeni Red Wine

White Wine

16 % >3.1 Fruity Mouthfeel Freshness Product Declaration Safety Datasheet Technical Datasheet Lalvin VP41® was isolated in Italy during an extensive European Union collaboration to research natural Oenococcus oeni strains. Numerous wineries and enological institutes participated in this four-year effort to isolate, study and select malolactic bacteria with unique winemaking properties. The positive mouthfeel contribution of Lalvin VP41® stood out in tastings when compared to other ML bacteria strains. In temperatures below 16°C (61°F), Lalvin VP41® is a slow starter, but will complete fermentation. The very good implantation, high alcohol and SO2 tolerance, plus the steady fermentation kinetics of Lalvin VP41®, make it a very reliable malolactic fermentation culture to use when a significant impact on wine structure is desired.
Lalvin VP41™ Italian selection from the CRAFT project Oenococcus oeni 16 % >3.2 Fruity Mouthfeel Freshness Product Declaration Safety Datasheet Technical Datasheet Lalvin VP41® was isolated in Italy during an extensive European Union collaboration to research natural Oenococcus oeni strains. Numerous wineries and enological institutes participated in this four-year effort to isolate, study and select malolactic bacteria with unique winemaking properties. The positive mouthfeel contribution of Lalvin VP41® stood out in tastings when compared to other ML bacteria strains. In temperatures below 16°C (61°F), Lalvin VP41® is a slow starter, but will complete fermentation. The very good implantation, high alcohol and SO2 tolerance, plus the steady fermentation kinetics of Lalvin VP41®, make it a very reliable malolactic fermentation culture to use when a significant impact on wine structure is desired.

Download free application

download later