Biocontrol agents against Brettanomyces
Optimal wine yeast nutrition with Stimula Chardonnay™ for maximum aromatic expression in Chardonnay wines
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.