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 very rich and specific media. Since wine environments are hostile to their growth, direct inoculation starter cultures must be conditioned to this environment during their production. The MBR (Microbe-Be-Ready) process was developed by Lallemand to reinforce the Oenococcus oeni cell membrane. The result is highly active MBR cultures available for easy and quick inoculation of wine.

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.

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

QUICK BUILD-UP PROCEDURE

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 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.

The 1-STEP VP41 starter kit combines a highly effective malolactic starter culture with an activator to induce malolactic fermentation in a 24-hour build-up procedure. VP41 is a known strain that has proven effective at high alcohol levels (up to 15% v/v). 1-STEP VP41 is not known to produce biogenic amines.

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). Lactoenos 450 PreAc is not known to produce biogenic amines .

Standard ML Bacteria Freeze-Dried Build-Up Cultures

STANDARD ML BACTERIA BUILD-UP PROCEDURE

These traditional freeze-dried cultures have been successfully used throughout Europe , North America and Australia for over 15 years. The more labor intensive build-up protocol recommended when using STANDARD strains is compensated for by their MLF activity in difficult wines. The build-up procedure acclimates the culture to difficult conditions, increasing the probability of success.

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.

Microenos B16 is a standard build-up culture selected in the Champagne region by Laffort Oenologie. It is recommended for red, white and sparkling wines. B16 is a neutral strain known for its high alcohol tolerance (up to 18% v/v) and its ability to ferment in wine pH of 2.9. B16 is a good strain for difficult conditions and for restarting stuck ML fermentations.

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.