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?

pH

SO2 total

Temperature

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

Early 

Co-inoculation

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 3°Brix

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

Ontario Location

Monday - Friday: 9:00 to 5:00

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British Columbia Location

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Saturday & Sunday: closed

Québec Location

Monday - Friday: 9:00 to 5:00

Saturday & Sunday: closed​ 

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        at noon on Dec 24

        All stores closed 

  Dec 25 - Jan 3 inclusive

 

Ontario Location

shopvinestovintages@gmail.com

991 Twenty Rd,
Jordan, ON, L0R 1S0

British Columbia Location

shop@vinestovintages.ca

445 Warren Ave E

Penticton, BC, V2A 3M3

Québec Location

ventes@vinestovintages.ca

850 rue Jean-Neveu,

Longueuil, QC, J4G 2M1

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