Wine bacteria and the Art of Mastering sensory potential
Distinct flavor contributors
Malolactic bacteria possess the ability to affect wine in a positive way, both texturally and sensorially. Of the many fermentation-derived volatile compounds that contribute to wine aroma and flavor, the ester profile is of major importance for fruity sensory properties and overall quality of wine. To read more, please follow the link below
A controlled production process for wine bacteria to offer the most efficient performance and high quality wines
Our wine bacteria benefit from the highest quality production skills and facilities!
As a specialist producer of lactic acid bacteria since 1988, Lallemand has 9 bacteria production facilities worldwide. We grow bacteria for a very wide variety of applications, including for winemaking. We even have a dedicated wine bacteria production plant and team based in St-Simon, France.
After 30 years of continuous improvement and investment, we haves the expertise to supply over 35 active freeze-dried wine bacteria to use in wine. Each one has its own growth procedure, guaranteeing its malolactic-fermentation performance after inoculation in wine.
Our 7 different stages of the production process are subjected to very strict quality controls. The production plant holds FSSC 22000, ISO 9001, and GMP certifications.
We guarantee that our wine bacteria are traceable and OIV compliant, perform well for malolactic fermentation, and are easy-to-store (3-year shelf life). All this to optimize your wine potential.