Malolactic Bacteria

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Malo-Plus (regularly stocked)

A single strain Oenococcus oeni specifically selected for its tolerance towards low temperatures, sulfur dioxide and high alcohol content (15%+ v/v) giving this strain superior fermentation capabilities.

• Results in a highly active culture which s ready for and quick inoculation.

• Suitable for both red and white wines.

• Since wine is a hostile environment the freeze dried powder was developed to prepare the Oenococcus oeni cell membrane for this environment.

Application: Can be added towards the end of primary fermentation or after wine has completed primary fermentation.

Packaging: 1,000 gal, 10,000 gal, 50,000 gal and 100,000 gal. Some sizes special order only.

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Malo-Multi (regularly stocked)

The benefit of this multi strain bacteria is its ability to highlight the typical aromas of the variety from which it is produced while enhancing complexity.

• In white varieties, it will enhance varietal typicality.

• In red varietals it will enhance dark berry characters.

• Malo-Multi is a mixed strain Oenococcus oeni consisting of three genetically different strains.

• It is a strong fermenter even at high alcohol levels (15% v/v).

Application: Can be added towards the end of primary fermentation or after wine has completed primary fermentation.

Packaging: 1,000 gal, 10,000 gal and 50,000 gal. Some sizes special order only.

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Malo-Plus HA (special order only)

Single strain Oenococcus oeni specifically selected for its tolerance towards high acidity content and fermentation speed.

• Suitable for both red and white wines.

• Strong fermenter even at higher alcohol levels (14% v/v) and pH tolerant to 3.1.

• Since wine is a hostile environment the freeze dried powder was developed to prepare the Oenococcus oeni cell membrane for this environment.

Application: Can be added towards the end of primary fermentation or after wine has completed primary fermentation.

Packaging: 1,000 gal, 10,000 gal and 50,000 gal. Some sizes special order only

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Malo-D (special order only)

This diacetyl producing bacteria is designed to contribute complexity to wine aromas as well as softness and richness to the palate.

• Malo-D is a single strain Oenococcus omni specifically selected for it diacetyl production.

• Well suited for structured white wines, but can be also used for Sparkling and Red wine styles.

Application: Can be added towards the end of primary fermentation or after wine has completed primary fermentation.

Packaging: 1,000 gal, 10,000 gal, 50,000 gal and 100,000 gal. Some sizes special order only.