Malolactic Bacteria
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?
Preparation
Alcohol
≥ 18°C
≤ 16%vol.
≥ 3,2
≤ 60mg/L
≥ 16°C
≥ 16°C
≤ 60mg/L
≥ 3,3
≤ 17%vol.
≤ 15%vol.
≥ 3,3
≤ 40mg/L
≤ 16%vol.
≥ 2,9
≤ 60mg/L
≥ 16°C
* 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.
Recommended LACTOENOS preparation
Objectives
Stage
Inoculation
Type
24 to 48 hours after
the start of alcoholic fermentation
Save time and prevent degradation.
Optimise management of the fermentation processes. Reduce the production of diacetyl. Reduce the potential of SO2 to combine with wine.
Restarting stuck MLF.
Spring MLF.
At dryness and
post pressing
Red wine MLF post pressing.
MLF in barrel.
Thermo-vinification.
Monopolistic control of the ecosystem. Safeguarding a conventional vinification sequence (AF followed by MLF).
Sequential
Inoculation
Late
Co-inoculation
Curative
Inoculation
To restart a
stuck MLF
