Why Wine Bacteria Nutrition Matters? Why do they need malolactic fermentation activators?

Like most lactic acid bacteria, wine bacteria have complex nutrient requirements and growth depends on essential nutrients, such as nitrogen sources, vitamins, and other essential growth factors.

What nitrogen sources do wine bacteria require ? 

Unlike yeast, wine bacteria cannot synthesize amino acids from ammonia. They depend on complex nitrogen sources, mainly in the form of free amino acids and small and medium-sized peptides. 

Wine bacteria can sometimes not grow when certain amino-acids are missing.    

What are vitamin requirements of wine bacteria ? 

Wine bacteria depend on their environment for vitamins, particularly B-group vitamins that they cannot produce.  

Are wine bacteria exposed to nutrient deficiencies in wine? 

During alcoholic fermentation, wines from different grape varieties and styles can become nutritionally deficient for wine bacteria. Combined with the effects of ethanol and SO₂, Oenococcus oeni growth can be challenging during sequential inoculation.

How to supply essential nutrients to wine bacteria? 

All essential nutrients needed to restore nutrient balance in wine, promote Oenococcus oeni growth, and ensure a successful malolactic fermentation can be provided by malolactic fermentation activators based on Specific Inactivated Yeasts. 

Does wine contain inhibitors for wine bacteria ? 

In addition to ethanol and sulphites, wine may contain compounds that inhibit Oenococcus oeni growth, notably polyphenols and short to medium chain fatty acids. 

How to counteract bacteria inhibition in wine? 

In addition to supplying essential nutrients, the specific inactivated yeast contained in malolactic fermentation activators can bind  certain inhibitory wine components. For example, ML RED BOOST^TM can bind polyphenols and short to medium chain fatty acids in  red wines that are difficult to carry through malolactic fermentation. 

This dual action reduces inhibitory effects and supports Oenococcus oeni growth, helping to ensure a smooth and complete malolactic fermentation 

How should wine bacteria nutrition be approached in difficult white wines?

Recent studies have shown that inactivated yeasts derived from Torulaspora delbrueckii, a non-Saccharomyces yeast, can provide essential nutrients and reduce inhibition in challenging white wines. Building on this, Lallemand Oenology developed ML WHITE BOOST™, from a Torulaspora delbrueckii Specific Inactivated Yeast, and specifically designed for Oenococcus oeni in difficult white wines.