Bacteria Under Investigation

Co-inoculation is the practice of inoculating selected wine bacteria at the beginning of the winemaking process shortly after yeast inoculation, usually 24 to 48 hours after yeast inoculation. This technique is advantageous because not only will it secure the malolactic fermentation (MLF), but also because there are definite advantages that are recognized by winemakers and professionals. For a successful co-inoculation, some parameters are crucial for its success – choosing the right wine yeast, correctly rehydrated, good temperature management and the proper yeast nutrition strategy are keys point to integrate for any fermentations. Well-fed and heathly wine yeast and bacteria leads to complete and regular alcoholic and malolactic fermentations Based on 20 years of experiences, and from the results of many collaborations between Lallemand and research center from France, Spain, Italie, South Africa, Argentina and Germany has shown the benefits of co-inoculation with either Oenococcus oeni or Lactobacillus plantarum UI-Bacteria-1-co-inoculation-South Africa-2018    

The contaminating yeast Brettanomyces is a problem, notably for red wines. This yeast is very opportunistic and can survive and multiply in difficult conditions throughout the life of the wine. Hygienic conditions and microbiological controls can inhibit its growth, but will not eliminate it. The goal then is to limit its development, which will in turn limit the production of volatile phenols. The use of SO₂ is the preferred method to control its development, however there is a recent trend to reduce the use of SO₂ in wine, as well as a general increase in wine pH, which reduces its efficacy. Moreover, there is a great variability in the resistance of SO2 among different Brettanomyces yeasts. The inoculation with our selected natural bacteria is a good option to protect the wine during the fermentation process, and new studies also show their potential to protect wine during the ageing steps against Brettanomyces re-contamination UI #4 Biocontrol MLB ENG

Bact on Track no. #2

News and Innovation on Wine Bacteria

Our wine bacteria can generate a wide spectrum of sensory compounds highlighting the awareness of the importance of the use and choice of selected wine bacteria for MLF. Please read more at the following link: BOT#2 ENG South Africa

Bacteria Under Investigation No. #3

The high performance MBR process for wine bacteria is a specific production process ensuring optimal conditions for the wine bacteria to develop and carry on malolactic fermentation in wine.  The latest research is summarized in the new Under Investigation, please see link below: UI-Bacteria-3-ENG-RSA

Bacteria Under Investigation no #4

The contaminating yeast Brettanomyces is a problem, notably for red wines. This yeast is very opportunistic and can survive and multiply in difficult conditions throughout the life of the wine.  Please read more in the attachment below: UI#4 ENG MLB NF