Yeast Strains

ML Bacteria Cultures

Nutrients

Microbial Control Agents

Enological Enzymes

Enological Tannins

General Tools

• MBR Malolactic Bacteria Freeze-Dried Direct Inoculation Culture
• Quick Build-Up Cultures
• Standard ML Bacteria Freeze-Dried Build-Up Cultures

MBR Malolactic Bacteria Freeze-Dried Direct Inoculation Culture

Oenococcus oeni is a very complex bacteria that grows slowly even in rich and specific media. Since wine environments are hostile, direct inoculation starter cultures must be conditioned to this environment during their production. The direct  inoculation process was developed to prepare the Oenococcus oeni cell membrane in advance for these difficult conditions. The result is highly active cultures, which are ready for easy and quick inoculation of wine. Proper nutrition can help enhance performance, especially in a harsh environment. None of our commercial ML strains contain the decarboxylase enzymes known to produce biogenic amines.  

New to Scott

Enoferm ALPHA was selected by the Institut de Vin (ITV) from a spontaneous fermentation. It shows good fermentation activity and provides a positive sensory contribution. Alcohol tolerant to 15.5% (v/v) and low temperature tolerant to 14ºC(57ºF). ALPHA is a dominant strain and shows good resistance to botrycides. It is often described as enhancing mouthfeel and complexity while reducing perception of green and vegetative characters.

New to Scott

Enoferm BETA was isolated in the Abruzzi wine region in Italy. This strain is pH tolerant to 3.2, total SO₂ of 60 ppm, temperature to 14ºC(57ºF) and alcohol to 14.5% (v/v). The name BETA comes from its capacity to increase levels of beta-damascenone and beta-ionone which are compounds that contribute floral notes, particularly in Merlot. Benefits from the addition of a malolactic nutrient.

Lalvin MBR 31 was chosen by the ITV in France for use in white and red wines for high activity and positive flavor characteristics. In white wines it is known for acid reduction, light buttery flavor, respect for fruit, increased body and length of finish. In red wines it is known for increasing berry fruit flavors and mouthfeel. MBR 31 is a good strain for use at temperatures as low as 15°C(59°F). Of the MBR strains, it is the most tolerant of low pH.

Adapted to high alcohol and high pH; contributes to tannin mouthfeel intensity. Lalvin MBR Elios 1 was isolated by the ICV from spontaneous malolactic fermentation wines for use in moderate to warm region red wines with high alcohol and high pH. It was evaluated against other Oenococcus oeni strains and was found to have a consistently positive sensory profile. It has good fermentation kinetics under difficult malolactic conditions such as high alcohol (15% v/v) and high pH (above 3.5). MBR Elios 1 contributes to the tannin mouthfeel of the finished wine by enhancing the perception of overall tannin intensity while avoiding green and vegetative characters.

Lalvin MBR ICV Elios Blanc was isolated from a spontaneous MLF in the Languedoc region of France. It was selected for use in white wines with high alcohol and high pH. Elios Blanc has good fermentation kinetics in both barrel and tank fermented wines. When used appropriately, its performance is characterized by a reduced lag phase. There is an absence of decarboxylase activity (which could produce biogenic amines) and a low production of VA and sulfur compounds. If the alcohol level is above 14%(v/v), the total SO₂ level should not exceed 35 ppm and the pH should be above 3.5. Trials done by the ICV on Chardonnay in 2006 showed Elios Blanc giving fresh, intense aromas. Notes of apricot and white fruit syrup aromas were cited together with increased volume and freshness in the finish. It is a low biogenic amine producer.

New to Scott

MBR PN4® was isolated from a spontaneous malolactic fermentation in a Pinot Noir by the Institite of San Michele in the Trentino region of Italy. This strain has been known to perform under difficult conditions such as low pH (3.0 to 3.1) and high alcohol (up to 16% v/v). Temperature tolerant to 14ºC(57ºF) and tolerant to total SO₂ levels up to 60 ppm. Especially suitable for spicy and structured Pinot Noir wines.

Lalvin MBR VP41 was isolated in the Abruzzi region of Italy during an extensive European Union collaboration for use in red and white wines. MBR VP41 was chosen for its good implantation, steady fermentation, high alcohol tolerance (up to 15% v/v), enhanced mouthfeel and wine structure. This strain will ferment well with a pH above 3.2 and total SO₂ levels up to 50-60 ppm. In red wines, increased spicy, cherry and red fruit flavors have been noted. Red and white wines fermented with MBR VP41 have increased richness and complexity.

Quick Build-Up Cultures

• Laffort Quick Build-Up Procedure (PDF)

• Lallemand Quick Build-Up Procedure (PDF)

Quick Build-Up cultures are new and improved versions of an old concept. The purpose is to provide winemakers with a product which combines some of the economy and activity of standard strains with a degree of the convenience associated with the direct inoculation strains. In lieu of direct inoculation or prolonged build-up, a simple 12-24-hour rehydration step is required using an acclimated culture of Oenococcus oeni and an energizer/activator (included in the kits). Quick Build-Up cultures are good choices where efficiency and cost management are essential. None of our commercial ML strains contain the decarboxylase enzymes known to produce biogenic amines.

New to Scott

1-STEP® ALPHA was selected by the Institut de Vin (ITV) in France from spontaneous malolactic fermentation. It shows good fermentation activity (same strain as Enoferm ALPHA). The 1-STEP ALPHA starter kit combines a highly effective malolactic starter culture with an activator to induce malolactic fermentation in an 18-24 hour buildup procedure. Known strain that has proven effective at alcohol levels up to 15.5% (v/v), pH above 3.2 and total SO₂ up to 50 ppm.

New Size

The 1-STEP® VP41 starter kit combines a highly effective malolactic starter culture with an activator to induce malolactic fermentation in an 18-24 hour build-up procedure. Known strain that has proven effective at high alcohol levels (up to 15.5% v/v), pH above 3.2 and total SO₂ up to 50-60 ppm.

New

Selected by the Laffort research laboratory. An energizer, which provides the necessary and specific nutrients for the bacteria, is included. Lactoenos® 350 PreAc was isolated from a very acidic (pH 2.8) and high alcohol (15.2% v/v) wine. It has a high malolactic activity at low pH. Particularly suited for white and sparkling wines.

New Size

Lactoenos 450 PreAc was selected by the Laffort research laboratory from a collection of over 550 strains. This strain is a strong fermenter and has performed at a pH level as low as 3.1, alcohol up to 15% (v/v), total SO₂ level up to 40 ppm and temperatures down to 15°C(59°F). An energizer, which provides the necessary and specific nutrients for the bacteria, is included.

Standard ML Bacteria Freeze-Dried Build-Up Cultures

• Standard ML Bacteria Build-Up Procedure (PDF)

These traditional freeze-dried cultures have been successfully used throughout Europe , North America and Australia for almost three decades. The more labor intensive build-up protocol recommended when using standard strains is compensated for by their higher malolactic activity in difficult wines. When using standard cultures you must have the ability to monitor the malic degradation. Once the malic acid level is <0.5 g/L you can proceed to the next stage. Recommended monitoring times are every 24 hours. The build-up procedure acclimates the culture to difficult conditions, increasing the probability of success. None of our commercial ML strains contain the decarboxylase enzymes known to produce biogenic amines.

Lalvin 3X is a mixed starter containing three proven ML strains. It contributes a neutral sensory effect and may be used in white and red wines. 3X is recommended for restarting stuck ML fermentations. Under difficult conditions this mixed starter enhances competitive factors against wild bacteria populations, improving the success rate.

The Lalvin IB malolactic strain was isolated by the CIVC from Champagne and contributes a neutral sensory effect. This is the strain of choice for many sparkling wine producers when malolactic fermentation is desired.

Lactoenos® B16 is a standard build-up culture selected in the Champagne region by Laffort. Neutral strain known for its high alcohol tolerance (up to 18% v/v) and its ability to ferment wines with a pH as low as 2.9. Good strain for difficult conditions and for restarting stuck ML fermentations. Recommended for red, white, sparkling and fruit wines.

The Lalvin MT01 strain was isolated and selected in collaboration with the Station Oenotechnique de Champagne (SOEC) in Epernay. MT01 is characterized by very low VA and diacetyl production resulting from a lack of citrate permease activity. These attributes are particularly beneficial when neutral character from malolactic fermentation is desired.