Wine bacteria production process

                       For challenging wine conditions
Image top left
bacteria cake

As a producer of wine lactic acid bacteria, Lallemand developed in 1988 a unique STANDARD™ production process that allows specific wine bacteria strains under freeze-dried format, to withstand to high acidity of white wines.

The STANDARD™ lactic acid bacteria possess the ability to conduct reliable malolactic fermentation (MLF) in very acidic conditions.

bacteria cake

Specific protocol of reactivation needs to be implemented, and acclimatisation performed prior to inoculation into fermented must or wine.

Starter culture preparation of 5 to 10 days for challenging wine conditions.

Discover our wine bacteria 
wine bacteria powder