Derived from its research on malolactic fermentation, LAFFORT has selected different bacterial strains for their oenological aptitudes and has developed production and inoculation procedures specific to each. LAFFORT’s
strain-production technology combination provides professionals with optimal MLF control at competitive prices.
Which bacterial strain for which wine?
* during the first few days of AF, must pH drops to 0.2 units. This parameter is to be taken into account when selecting the strain.