Malolactic Bacteria for Wine Making

Winemaking Malolactic Fermentation

WLP675 MALOLACTIC BACTERIA for 6 gallons $9.95 ea.
The role of malolactic fermentation bacteria on wine quality has increased due to world winemaking trends to reduce the use of sulfur dioxide in the must and to make wines with lower acidity and greater complexity. Thus, the control of bacteria and malolactic fermentations aims to minimize the risks and maximize the positive contributions of a MLF. Add directly to wine after first racking.

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BACCHUS MALOLACTIC BACTERIA $8.95
The role of malolactic fermentation (MLF) bacteria on wine quality has increased due to world winemaking trends to reduce the use of sulfur dioxide in the must and to make wines with lower acidity and greater complexity. Thus, the control of bacteria and malolactic fermentation aims to minimize the risks and maximize the positive contributions of a MLF. Lallemand has made malolactic bacteria cultures since the mid 1980s to help wine makers control MLF. Bacchus consists of natural wine bacteria isolates selected from the Lallemand Oenococcus oeni culture collection in Saint-Simon, France. These concentrated and freeze-dried Bacchus malolactic bacteria cultures have been pre-acclimated to survive in a wide range of conditions when directly added to the wine.
Bacchus is the culture of choice for many pro wine makers in red and white wines, where a positive contribution of complexity, mouth feel and structure are desired while also respecting the varietal character. Bacchus provides a large population of malolactic bacteria for a timely and easy addition. These malolactic cultures are an ideal and economic tool to complete rapid MLF even when the wine pH is as low as 3.1, alcohol to 13.5% and the total SO2 is less than 20 ppm. For best results in volumes up to 6 gallons (23 L), add Bacchus immediately after the alcoholic fermentation is complete and the wine temperature is 64°-75°F (18°-24°C).