Malolactic Bacteria

Malolactic fermentation not only converts malic acid to lactic acid, but also has a direct impact on wine quality. Uncontrolled spontaneous malolactic fermentations or wild lactic acid bacteria can result in diminished varietal and fruit flavors, reduced esters, masked aromas and off-characters. The importance of choosing a selected strain has increased due to evolving winemaking preferences (e.g. higher pH levels, lower SO₂, higher alcohol, etc.), as well as concerns such as biogenic amines. The use of selected malolactic strains can contribute positively to wines while minimizing risks. Malolactic cultures can be added in a co-inoculation (24 hours after adding the yeast) or toward the end of the primary fermentation. 

Click for Lallemand's In-Depth review of the ML process and why it's critical to wine quality.
18 Product(s) Found
2

ACTI-ML™ Malolactic Rehydration Nutrient 1 kg.

Item No.15681 Available
Nutrients
Fermentation
Lallemand
Price $62.2
3
Price $153.3
7
Price $95
10
Price $151.9
12

MALOTABS™ Malolactic Bacteria Tablets 2.5 hL dose x 5 Tablets.

Item No.15049 Available
Malolactic Bacteria
Fermentation
Lallemand
Price $171
13

ML RED BOOST™ Malolactic Fermentation Nutrient 1 kg.

Item No.15218 Available
Nutrients
Fermentation
Lallemand
Price $62.2
15

OPTI'MALO PLUS™ Malolactic Fermentation Nutrient 1 kg.

Item No.15141 Available
Nutrients
Fermentation
Lallemand
Price $62.2