Laffort

Laffort ML Bacteria


Fermentation & Maturation - ML Bacteria for malolactic fermentations

Selecting the correct ML bacteria is often just as crucial to your successful conversions of lactic acid as is the selection of specific yeasts in primary fermentations. Selected yeast and bacteria are the only safe way to achieve fermentations that will highlight the varietal characteristics and the sensory profile of your wines.

Selected malolactic bacteria, in fact, not only transform malic acid into lactic acid, thus decreasing sharp acidity, but at the same time contribute to the formation of a vast range of positive aromatic wine components.

A good control of MLF, besides enhancing softness, also reduces grassy and vegetable overtones, highlights varietal characteristics, increases the fruity nuances of red wines and enriches the aromatic complexity of white wines with pleasant nuances reminiscent of honey and dried fruit.



LACTOENOS 450 PreAc®

OEnococcus oeni high performance strain

  • Strong implantation capacity in wines at any stage of its inoculation in wine or must.
  • Helps limit microbiological contamination ensuring safe MLF.
  • Suitable strain for co-inoculation techniques in red wines.
  • Resistant to high alcohol (up to 17% v/v)


Dosage: refer to packaging.



LACTOENOS 350 PreAc®

OEnococcus oeni strain with a high malolactic activity at low pH

  • Isolated from very acidic (pH = 2.9) and high alcohol content (up to 16% v/v) wines.
  • Remarkable fermentation ability and resistance, confirmed by its genetic profile and presence of different genes implied in acidic stress resistance.
  • Particularly suitable strain for white wines or when [malic acid] < 1g/L.


Dosage: refer to packaging.



LACTOENOS SB3® INSTANT

OEnococcus oeni direct inoculation strain

  • The most widely used strain in Bordeaux!
  • Very useful barrel size dose.
  • With regards to good AF management and correct yeast nutrition, LACTOENOS SB3® can be inoculated at the start of AF (early co-inoculation) and ensures rapid MLF after AF.
  • Reactivates in unchlorinated water at 68°F for 15 minutes before transfer to the tank.


Dosage: refer to packaging.



LACTOENOS® B16 STANDARD

OEnococcus oeni strain for all type of wine

  • Very resistant strain particularly suited for restarting MLF due to its precise protocol of acclimatization.
  • Adaptation is carried out in the cellar (multiple steps protocol, 3 to 5 days long – please refer to package label or product data sheet).


Dosage: refer to packaging.