AEB Group

AEB ML Bacteria


Fermentation & Maturation - ML Bacteria for malolactic fermentations

During busy harvest days, direct-add ML bacteria are the way to go for malo-lactic fermentations. However a little "extra kindness" toward these organisms can dramatically improve their performances:


Optimizing the performance of a direct add inoculum with propagation

Development of direct add ML is sophisticated and expensive. ML colonies are difficult to isolate and grow because they are slow growing and are easily dominated by unwanted organisms. It is worthwhile to optimize this expensive product by propagating the bacteria before addition to build a stronger and bigger population.


Direct Add Procedure:

If frozen, take packet out of freezer 30 min. before addition. Open packet and rehydrate in 50% chlorine free water and 50% wine for 15 minutes before adding it to the tank. Use 10 ml of this solution for each gram of bacteria to be rehydrated.


Propagation Procedure:

  • Draw a small amount of the wine to be inoculated. Use 100 liters (26 Gal) for 250 Hl (6600 Gal).
  • Add 6g/Hl (1/2 lb/1000 Gal) of Fermoplus Malolactique.
  • Adjust pH to 3,5 – 4 and inoculate with Biolact of choice. Maintain a constant temperature of 24°C (75°F) for 24 hrs.

ML bacteria and oxygen:

Wine's redox potential, which during ML often goes down to 300 mV or lower, can be an obstacle to achieving a regular malolactic fermentation.


In fact Oenococcus species suffer major issues when growing in a strongly reductive environment. Racking and a brief oxygenation will benefit sluggish ML fermentations.




Biolact Acclimatée

(Frozen culture at -20ºC.) Multi strain (3 strains)Inoculum of Oenococcus Oeni for Malolactic Fermentations


Ideal Use: For Red, White and Rose wines


Biolact Acclimatée is a direct add ML inoculum, ideal for white, blush and red wines.


This culture is constituted of three genetically different strains of Oenococcus oeni, equally effective in conducting the malolactic fermentation. This union helps improve competition in the event of a high population by indigenous bacteria. Biolact Acclimatée has been selected for its capacity to highlight the typical aromas of the cultivar from which the wine was made, integrating them with pleasant fruity nuances. It improves the taste profile of wines enhancing roundness and fullness, prolonged after taste sensations. The appearance of bitter or green nuances, which often characterize wines at the end of spontaneous malolactic fermentation, are absent.


Utilization: Remove Biolact Acclimatée from freezer 30 minutes before use. Biolact Acclimatée works as a direct add, but its activity can be boosted by a simple rehydration for 24 hours (see beginning of the chapter).


Storage and shelf life: The lactic bacteria's activity of Biolact Acclimatée is stable for two years (with minimal loss of activity) when stored in a freezer (-0.4°F/-17ºC).


Dosage: Dose at 1g/Hl. It is packaged in measured doses for 2.5HL, 25HL & 250HL


Storage and shelf life: The lactic bacteria's activity of Biolact Acclimatée is stable for two years (with minimal loss of activity) when stored in a freezer (-17ºC).


Packaging: 2.5 grams, 25 grams, 250 grams



Biolact Acclimatée 4R

Frozen at -20ºC Multi strain (4 strains) inoculum of Oenococcus oeni for malolactic fermentations


Ideal Use: Red Wines


In this product you'll find an aggregate of four Oenococcus Oeni strains especially selected for working in red wines. Here the selection is focused mostly on having a strain not only resistant to ethanol and SO2, but also to high levels of polyphenols. Biolact Acclimatée 4R has been selected under the following conditions: pH: 3,2; Temperature: 18 °C; Alcohol level: 14.5%; Total SO2 60 ppm; concentration of polyphenols: 80 (By Total polyphenol index).


Utilization: Remove Biolact Acclimatée 4R from freezer 30 minutes before use. Biolact Acclimatée 4R works as a direct add, but its activity can be boosted by a simple rehydration for 24 hours (see beginning of the chapter).


Dosage: Dose at 1g/Hl. It is packaged in measured doses for 2.5HL, 25HL & 250HL

Storage and shelf life: The lactic bacteria's activity of Biolact Acclimatée 4R is stable for two years (with minimal loss of activity) when stored in a freezer (-17ºC).

Packaging: 2.5 grams, 25 grams, 250 grams




FERMOPLUS MALOLACTIQUE

Specific Nutrient for Malolactic Bacteria


Malolactic bacteria are tipically nutritionally demanding. To grow and develop they need amino acids and vitamins, which are rarely present in the wine as yeasts tend to deplete them completely during the course of the primary alcohol fermentation.


Fermoplus Malolactique re-balances nutritional conditions and reduces the lag time for the start and completion of the malolactic fermentation. The inoculation of malolactic bacteria with the support of Fermoplus Malolactique, at the end of the alcohol fermentation, helps the start of malolactic fermentation. Using Fermoplus Malolactique to improve nutritional conditions results in successful malolactic completion and cleaner, and more intense wines.


Utilization: Dissolve dose in wine to be treated together with the dose of malolactic bacteria


Dosage: 5-20 grams/hl


Shelf life and storage: Fermoplus Malolactique is stable at room temperature for at least two years.


Packaging: 500grams packs & 5 kg bag