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