Cultures for Wine

Malolactic fermentation converts malic acid to lactic acid, and 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 Oenococcus oeni 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 for wine are available as flash frozen in liquid nitrogen in cans or as freeze-dried powder in foil packs packed in various sizes based on batch size.