An article published by a research team at the Poznan University of Life Sciences in Poland has demonstrated one more time that a controlled malolactic fermentation, especially using the coinoculation technique, can be proposed as a safe and efficient enological practice for producing quality, cool-climate grape wines enriched with fruity, fresh and floral aromas. They showed that the total concentration of ethyl esters was highest for the coinoculation scenario. Whereas the highest concentration of diacetyl was noted for the spontaneous processes. The wine bacteria VP41 was used during the experiments.