HomepageOur selected wine bacteriaOur selected wine bacteria

Our selected wine bacteria

Our selected natural wine bacteria are essential to stabilise wine. They are more than deacidification tools during malolactic fermentation: they are true winemaking agents and allies for winemakers. They are also key players in the development of the sensory profile of wines.

View all products 

The strengths of our wine bacteria

Since the 1990’s, we have been convinced of the positive impact our selected wine bacteria. We also pioneered the successful concept of co-inoculation and revolutionised this winemaking step. Our MBR wine bacteria are easy to use and enable direct inoculation in musts or wines without any rehydration step.

  • Efficient and rapid malolactic fermentation
  •  Bioprotection against Brettanomyces and spoilage bacteria
  • SO2- reduction strategies
  • Finetuning wine sensory profile of the wine
  • Restarting stuck malolactic fermentation
  • Diacetyl management
  • Energy saving through co-inoculation practice which reduces the carbon footprint of wineries
  • Microbial stabilisation of the finished wine
  • Wine colour protection

Reliable and proven quality

Benefiting from the rigorous Lallemand’s exclusive production processes: Standard, MBR™ and 1-STEP™, our active freeze-dried wine bacteria products:

  • Perform effectively in their frame of applications and according to their instructions of use
  • Have a robust shelf-life and are easy to preserve  
  • Benefit from a unique and simple logistics system with flexibility in shipping methods and possibility of breaking the cold chain without risk
View our quality assurance and control policy 

Not all products are available in all markets nor associated claims in all regions.

Filter by

Clear all

Filter by

Filter by
0 active filtersClear all

Beta Co-Inoc™Robust strain for wide range of conditions

Species: Oenococcus oeni
Alcohol tolerance: 15 %
pH tolerance: 3.2

...
Enoferm Alpha™Security and mouthfeel, adapted to high alcohol wines

Species: Oenococcus oeni
Alcohol tolerance: 15.5 %
pH tolerance: > 3.2

...
ENOFERM ALPHA™Sensory complexity and mouthfeel over wide ranging difficult conditions.

Species: Oenococcus oeni
Alcohol tolerance: 15.5 %
pH tolerance: > 3.2

...
Enoferm Beta™For co-inoculation

Species: Oenococcus oeni
Alcohol tolerance: 15 %
pH tolerance: >3.2

...
ENOFERM BETA™Activity and varietal aroma, adapted to high SO2 wines

Species: Oenococcus oeni
Alcohol tolerance: 15 %
pH tolerance: > 3.2

...
Lalvin 31™For cool climate, adapted to low pH and low temperature wines

Species: Oenoccocus oeni
Alcohol tolerance: 14 %
pH tolerance: > 3.10

...
Lalvin Silka™For silky red wines and MLF in oak

Species: Oenococcus oeni
Alcohol tolerance: 16 %
pH tolerance: 3.3

...
Lalvin VP41 1-Step ™Supports red berry fruit and very low diacetyl production

Species: Oenococcus oeni
Alcohol tolerance: 16 %
pH tolerance: >3.1

...
Lalvin VP41™Enhances complexity and mouthfeel, adapted to high alcohol wines

Species: Oenococcus oeni
Alcohol tolerance: 16 %
pH tolerance: >3.2

...
ML PRIME™Bio-control to preserve wine quality and reduce risk of VA

Species: Lactiplantibacillus plantarum
Alcohol tolerance: 15.5 %
pH tolerance: 3.4

...