Co-inoculation of selected wine bacteria
The advantages of co-inoculation are numerous, such as ensuring a faster more secure process and reducing time for the MLF. Co-inoculation is an important modulator in sensory development, and it helps limit the development of spoilage microorganisms and thus limits off flavor compound productions.
2016 Proceedings of the Entretiens Scientifiques Lallemand
Winemaking Update #1-2015 A new concept of selected Lactobacillus plantarum for high pH wines
Oenomag #1 – 2015 – A look at high phenols wine, wine bacteria and ML Red Boost